The 1901 Cookbook Archive
No. 3286 — Pineapple Preserve, Another Method
English historical translation of Molokhovets recipe No. 3286 from the 1901 Russian cookbook, retaining original methods and measures.
Slice 1 pound pineapple and pack in a jar. Cover with thick, clear, cooled syrup prepared from 2 pounds sugar and 1 glass water.
Next day drain the syrup, bring it to a boil several times and pour it over the pineapple after cooling. Repeat two days later and continue for about four rounds.
Whole pineapples are prepared similarly, but for each pound pineapple use 3 pounds sugar and 2 glasses water; on the fourth day bring the whole fruit to the boil in its syrup.
Original source: Read Russian recipe No. 3286. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.