The 1901 Cookbook Archive
No. 2727 — Cherry Mousse
English historical translation of Molokhovets recipe No. 2727 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare the mixture in the manner of jelly No. 1972 or cherry-and-wine jelly No. 1980, but reduce to 3 glasses before preparing the mousse.
To provide
¾ pound of cherries. ¾ glass of red wine or ⅓ glass of Tokay wine. | ¾ glass of fine sugar. 4–5 zolotniks of isinglass. Cinnamon and 2 cloves. |
Original source: Read Russian recipe No. 2727. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.