The 1901 Cookbook Archive
No. 3365 — Wild Strawberry Syrup, Third Method
English historical translation of Molokhovets recipe No. 3365 from the 1901 Russian cookbook, retaining original methods and measures.
Rub very ripe fresh wild strawberries through a fine sieve and measure the purée. Add 1 glass sifted fine sugar per glass fruit purée and stir until dissolved.
Pour into strong champagne bottles, cork with thoroughly boiled corks and bind each cork with twine.
Stand the bottles in a cauldron of cold water with straw between them and boil the water for a full hour.
Remove the cauldron from the fire, allow the water to cool, then remove the bottles, seal with resin and keep as in recipe No. 3362.
Historical editorial note: Sealed-bottle water heating presents pressure and breakage hazards. This is a historical description, not a modern safe bottling procedure.
Original source: Read Russian recipe No. 3365. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.