No. 3274 — Lemon-Slice Preserve
English historical translation of Molokhovets recipe No. 3274 from the 1901 Russian cookbook, retaining original methods and measures.
Cut lemons into fairly thin slices with a sharp knife, remove the seeds, cover generously with cold water and cook until tender enough that the peel can easily be pierced with a straw.
Lift the slices out with a slotted spoon, place on a deep plate and cover with another. The author places the plates between feather pillows for several hours until cool.
Weigh and pack into a jar. For each pound lemons take 1½ pounds sugar and 2 glasses of the lemon-cooking water.
Boil 2 glasses of that water with 1 pound sugar, cool and pour over the lemons. The next day drain the syrup, boil with an additional ¼ pound sugar, and cool before returning to the fruit.
On the third day drain again, boil and add the remaining ⅓ pound sugar. Pour over the lemons warm but not hot; when completely cooled, tie up the jar.
The author recommends preparing small quantities because lemons are available throughout the year.