The 1901 Cookbook Archive
No. 3336 — Pineapple Syrup for Drinks and Ice Cream
English historical translation of Molokhovets recipe No. 3336 from the 1901 Russian cookbook, retaining original methods and measures.
Peel a ripe fragrant pineapple as for eating, dice finely and layer in a jar with sugar. Tie paper over the mouth and leave in the sun for three days until the sugar dissolves.
Drain in a sieve, pour the juice into bottles and close with velvet-covered boiled corks sealed using a mixture of resin and tallow.
Use the remaining pineapple pieces in compote.
Historical editorial note: Three days of sun exposure and sealing bottles with resin and tallow are unsafe or unvalidated historic food-handling and packaging practices.
Original source: Read Russian recipe No. 3336. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.