The 1901 Cookbook Archive
No. 3332 — Very Fragrant Raspberry Syrup, Fourth Method
English historical translation of Molokhovets recipe No. 3332 from the 1901 Russian cookbook, retaining original methods and measures.
Sort completely ripe raspberries and layer in a glass jar with fine sugar, using 2 pounds sugar for every 3 glasses berries. Leave for 24 hours.
Carefully let the juice drain through dense muslin or a fine sieve without strongly pressing the berries, taking about three hours.
Immediately pour into dry bottles and stand them in a cauldron of water after first wrapping them with hay. Bring the surrounding water to a boil several times.
Remove any foam forming in the bottle necks. After the water cools, remove the bottles, cork tightly and carry to a dry cellar.
Historical editorial note: Wrapping bottles in hay and the described water-heating procedure are historical, not a validated modern bottle-processing or food-safety method.
Original source: Read Russian recipe No. 3332. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.