The 1901 Cookbook Archive
No. 2767 — Fresh Berries with Sugar and Wine
English historical translation of Molokhovets recipe No. 2767 from the 1901 Russian cookbook, retaining original methods and measures.
Take 1½ pounds of the finest sweet berries available at the same time, such as raspberries, Victoria strawberries, garden strawberries, large black, red and white currants, gooseberries, grapes and cherries.
Remove stones from the cherries and pierce currants with a needle according to the historical instructions. Arrange all the fruit in a glass bowl, sprinkle with at least ½ pound of fine sugar, and pour over 2–4 small glasses of sherry, Madeira, Marsala or Muscat-Lunel.
Let stand for 2–3 hours and serve.
Historical editorial note: Use clean food-contact tools for handling fruit, and refrigerate promptly in a modern preparation; the room-temperature maceration guidance is historical.
Original source: Read Russian recipe No. 2767. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.