The 1901 Cookbook Archive
No. 3327 — Cherry Syrup, Another Method
English historical translation of Molokhovets recipe No. 3327 from the 1901 Russian cookbook, retaining original methods and measures.
Stone the cherries, or as the source alternatively says, pound the whole fruit together with its stones. Add water just to cover, cook briefly and strain through a napkin.
Let the juice settle and carefully decant the clear layer. For 3 glasses juice add 1–1½ pounds sugar and bring to the boil three or four times, removing the pan and skimming each time.
Strain and cool. The source estimates about 6 bottles syrup from 12 pounds berries.
Historical editorial note: Pounding cherry stones poses a potential cyanogenic-compound hazard. The original alternative is archival, not a safe modern preparation.
Original source: Read Russian recipe No. 3327. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.