The 1901 Cookbook Archive
No. 3296 — Rosehip Preserve
English historical translation of Molokhovets recipe No. 3296 from the 1901 Russian cookbook, retaining original methods and measures.
Gather large ripe rosehips, make a small opening in each and carefully remove the contents with a pin.
Wrap a small stick in linen and clean the inside of each fruit. Rinse in several changes of water and wipe the cavities with the linen again.
Bring water to the boil and add the prepared rosehips. As soon as the water returns to a boil, drain through a colander, rinse with water and spread the fruit on a tablecloth, openings downward, to drain. Weigh.
For each pound rosehips take 2 pounds sugar and 1½ glasses water. Boil the syrup, skim, add the fruit and cook as usual, first over strong and then gentle heat.
Original source: Read Russian recipe No. 3296. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.