The 1901 Cookbook Archive
No. 2732 — Pineapple Mousse
English historical translation of Molokhovets recipe No. 2732 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare the pineapple mixture in the manner of jelly No. 1978 and reduce it to 3 glasses before beating and setting as mousse. The source offers a fresh-pineapple version or an alternative made with pineapple preserves.
To provide
½ pound of sugar and ¾ pound of pineapple. ¾ glass of French white wine. 5 zolotniks of isinglass. ½ lemon. | Or ¾ glass of pineapple preserves. Add a little sugar if needed. 1 lemon and 5 gelatin sheets. |
Original source: Read Russian recipe No. 2732. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.