The 1901 Cookbook Archive
No. 3368 — Cherry Syrup
English historical translation of Molokhovets recipe No. 3368 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare as for blackcurrant syrup in recipe No. 3362, but remove the cherry stones.
The author suggests finely crushing the stones, sewing them into gauze and adding the packet to the jar so that, after the juice drains, the fruit may still be used for gingerbread or sweet pie fillings.
Historical editorial note: Crushed cherry stones may release cyanogenic compounds. Do not apply that historic suggestion in modern food preparation.
Original source: Read Russian recipe No. 3368. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.