The 1901 Cookbook Archive
No. 3322 — Parisian Wild Strawberry Syrup
English historical translation of Molokhovets recipe No. 3322 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare and clarify wild strawberry juice as for jelly in recipe No. 3317.
For every 3 glasses juice use 1½ pounds sugar. Cook covered just as for the jelly but not so long, bringing it to a boil only three or four times.
The author says syrup made without water by this method retains its aroma and good red colour, rather than the yellowish colour of syrups boiled uncovered for too long.
Original source: Read Russian recipe No. 3322. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.