No. 2735 — Mousse from Toasted Black-Bread Rusks
English historical translation of Molokhovets recipe No. 2735 from the 1901 Russian cookbook, retaining original methods and measures.
Dry rye or black bread until browned but not burned, and break up enough to fill 1 glass. Place in a stoneware bowl, pour over 3 glasses of boiling water from a samovar, cover with a plate and steep for a quarter of an hour.
Strain immediately through a fine sieve, measure the liquid and, if there is less than 3 glasses, pour more boiling water through the bread in the sieve to make up the amount.
Add ½ pound of sugar and 5 zolotniks of dissolved isinglass or 5 sheets of gelatin to the 3 glasses of bread infusion. Bring to a boil, pour into an earthenware bowl and let cool.
When the liquid begins to set, beat with a whisk over ice until it turns into foam. Transfer to a mould and chill until firm, following the general method.