The 1901 Cookbook Archive
No. 3285 — Pineapple Preserve
English historical translation of Molokhovets recipe No. 3285 from the 1901 Russian cookbook, retaining original methods and measures.
For every pound pineapple use 2 pounds sugar. Slice the pineapple and place in a glazed pot, layering with fine sugar.
Cover the pot and seal the lid with dough. Stand it in a saucepan of boiling water, carefully topping up the surrounding water without allowing any to enter the preserve.
Cook for two hours. Repeat the same treatment on the second and third day, leaving the pot in the water until cool each time.
The source suggests reboiling the preserve by the same method with a little added fine sugar if it begins to spoil. The author says this method retains pineapple aroma and its golden colour.
Historical editorial note: Sealed-pot heating for days and attempting to rescue spoiling preserves are historical, not validated modern preservation or food-safety practices.
Original source: Read Russian recipe No. 3285. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.