The 1901 Cookbook Archive
No. 3357 — Raspberry, Wild Strawberry or Redcurrant Juice
English historical translation of Molokhovets recipe No. 3357 from the 1901 Russian cookbook, retaining original methods and measures.
Rub fresh berries through a sieve. For each pound strained juice or thin purée use 1 pound very finely pounded and sifted sugar.
Pour into a bowl and stir until the sugar dissolves. Leave for 24 hours, then fill dry bottles to the neck.
Cork with stoppers soaked in rum, seal with resin and store inverted with their necks in dry sand. The author uses this juice for winter ice cream.
Historical editorial note: The original unheated bottling and inverted sand storage are not validated modern fruit-juice safety practices.
Original source: Read Russian recipe No. 3357. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.