The 1901 Cookbook Archive
No. 3349 — Sugar-Free Raspberry Juice
English historical translation of Molokhovets recipe No. 3349 from the 1901 Russian cookbook, retaining original methods and measures.
Place raspberries or wild strawberries in a jar with a hole at the bottom, tie paper over the top and place in the oven after bread has been baked.
When the berries rise, let the juice drain, cool it and fill bottles to their necks. Some cooks instead put the juice in a sunny window for an entire week before straining and bottling.
Cork the bottles tightly and seal with resin. Keep in a cellar in summer and a dry basement in winter with bottle necks inverted in dry sand.
Such juice was prepared for winter use in kvass, kissel and syrup.
Historical editorial note: Sun exposure for a week and unprocessed bottling without sugar carry significant spoilage risks. This archival method is not safe modern juice storage guidance.
Original source: Read Russian recipe No. 3349. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.