The 1901 Cookbook Archive
No. 3367 — Redcurrant Syrup, Another Method
English historical translation of Molokhovets recipe No. 3367 from the 1901 Russian cookbook, retaining original methods and measures.
Use equal weights redcurrants and sugar. For example, mash 4 pounds redcurrants with a wooden pestle and leave in a pantry for eight days.
Transfer to a thin, loosely woven napkin tied to the legs of an overturned stool and let the juice drip out for 24 hours.
Make a thick syrup from 4 pounds sugar and 2 glasses water, add the strained juice, bring to a vigorous boil three times and skim.
Transfer to a faience bowl, cool, bottle, cork tightly and seal with resin.
Historical editorial note: Eight-day room-temperature fruit maceration and bottle sealing are not modern validated safety procedures.
Original source: Read Russian recipe No. 3367. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.