No. 3275 — Whole-Lemon Preserve, Another Method
English historical translation of Molokhovets recipe No. 3275 from the 1901 Russian cookbook, retaining original methods and measures.
Choose firm thick-skinned lemons and soak for twelve days, changing the water daily.
Cover with cold water and boil until a straw can pierce each lemon. Lift out lemons as they become ready, letting the others cook longer. Put them immediately into a deep salad bowl lined with a many-folded napkin, cover with the same cloth and a lid.
When cool, slice into oblong pieces with a sharp knife, remove seeds, weigh and place in a jar. For each pound lemons use 1½ pounds sugar and 2 glasses of the lemon-cooking water.
Bring the syrup to the boil once, cool and pour over the fruit. On the third day reduce the syrup to the proper thickness and pour it over the lemons warm but not hot. The author says the resulting lemons will be tender and tasty.