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Russian Jellies

A historical recipe from Uncooked foods & how to use them, by Eugene Christian, Mollie Griswold Christian (1904).

A historical recipe

Uncooked foods & how to use them: a treatise on how to get the highest form of animal energy from food, with recipes for preparation, healthful combinations and menus, by Eugene Christian, Mollie Griswold Christian (1904). Project Gutenberg eBook #79407.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Uncooked foods & how to use them, by Eugene Christian, Mollie Griswold Christian (1904). Digitised by Project Gutenberg, eBook #79407 (https://www.gutenberg.org/ebooks/79407). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Russia. Associated with Russia by a demonym leading its title: Russian (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Method

  1. Jelly Powder, Fruits, Cream.
  2. These are made of two varieties of jellies by using a double mold.
  3. The outside jelly is usually transparent.
  4. Make the outside jelly shell by placing the smaller mold in the large one, and filling up the space with a clear jelly.
  5. Then take out the small mold and fill the centre space with a colored jelly or a mixture of fruits and cream.
  6. There are so many ways of molding and coloring these jellies that they can be made a beautiful decoration.