No. 3326 — Cherry Syrup and Cherry Purée
English historical translation of Molokhovets recipe No. 3326 from the 1901 Russian cookbook, retaining original methods and measures.
Stone the cherries; the author says a few stones may be crushed. Place the fruit in a preserve pan with a spoonful of water and boil once or twice.
As juice appears, spoon it into a napkin or bag suspended from an overturned bench. For every 3 glasses juice take 3 glasses fine sugar (1½ pounds) and bring to the boil three or four times, skimming.
When the juice becomes clear, strain it. Leave a little liquid with the remaining cherries and simmer with stirring until soft. Rub through a sieve, return to the pan and continue over low heat, stirring constantly until thick and separating from the pan.
Sweeten this purée with sugar or honey if desired, at up to 1 pound honey per pound purée. Cook, transfer to a pot and place in a gently heated oven after bread. Once cold, cover with paper and tie.