The 1901 Cookbook Archive
No. 3321 — Wild Strawberry Syrup
English historical translation of Molokhovets recipe No. 3321 from the 1901 Russian cookbook, retaining original methods and measures.
Carefully sort ½ vedro of berries, rinse with clean water in a sieve and place in a large jar, layering with 1 pound (2 glasses) fine sugar.
Leave the jar in a sunny window for a full day. Transfer to a linen bag, tie and suspend to drain slowly.
For every 3 glasses juice take 2 glasses (1 pound) fine sugar. Bring to a boil three or four times, cool and pour into bottles.
The remaining berry purée may be sweetened with sugar or honey, brought to a boil and used for pie fillings.
Historical editorial note: Leaving berries in a sunny window and bottling syrup as described are historical methods, not validated contemporary food-preservation procedures.
Original source: Read Russian recipe No. 3321. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.