20/12/2021
The category of festive Christmas dishes automatically included those whose recipes included meat, baked goods, eggs - all this people managed to get bored during the fast. They served aspic, jelly, Muscovites - that is what dessert fruit jellies were called. Such jelly dishes were prepared only in winter - in the cold they solidified well and did not deteriorate longer.
In every house where at least some penny was found, there were special forms for jellies. Made of thin tinned copper, hammered, these shapes are still found on flea markets today. For fish jellies they made forms in the form of a whole fish or crayfish, for meat jellies - a pig or lamb. Molds for fruit Muscovites traditionally
