The 1901 Cookbook Archive
No. 3339 — Lingonberry Syrup
English historical translation of Molokhovets recipe No. 3339 from the 1901 Russian cookbook, retaining original methods and measures.
Take the ripest lingonberries, clean away leaves and twigs, pound in a wooden mortar and place in a linen bag under a press.
When the juice drains, simmer in a preserve pan until thick as syrup. Pour into a bowl, cool, bottle, cork, seal with resin, keep on ice and then in the cellar.
The juice may also be made with sugar: add ¾ pound per bottle and bring to the boil several times.
Historical editorial note: The original gives no validated modern bottling or shelf-life method.
Original source: Read Russian recipe No. 3339. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.