The 1901 Cookbook Archive
No. 3338 — Plum Syrup
English historical translation of Molokhovets recipe No. 3338 from the 1901 Russian cookbook, retaining original methods and measures.
Use fully ripe, preferably pale-coloured plums. Remove the stones, cut into pieces and put in a jar, layering with sugar at half the depth of the plum layers.
After all the sugar dissolves, let the juice drain, bottle, cork and seal with resin. Keep on ice until frosty weather, then in a dry cold cellar.
Cook the remaining plums into marmalade (see section L) or gingerbread as in recipe No. 3372.
Historical editorial note: The described cold cellar and resin-sealed bottle storage is historical and does not establish modern juice safety.
Original source: Read Russian recipe No. 3338. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.