The 1901 Cookbook Archive
No. 3373 — First Method for Keeping Berries and Fruit through Winter
English historical translation of Molokhovets recipe No. 3373 from the 1901 Russian cookbook, retaining original methods and measures.
Pick over fresh, ripe and firm raspberries, currants, gooseberries, bilberries or cherries. Immediately put them into dry champagne bottles, shaking lightly.
Cork, bind with animal bladder and place in a saucepan lined with hay, adding cold water. Boil the surrounding water for twenty minutes from the point it begins boiling, then remove the pan from the heat.
When the water cools, take out the bottles, seal with resin and bury in dry sand. The author uses such winter berries for compotes, soups and ice cream.
Historical editorial note: Heating sealed glass bottles packed in hay and keeping them in sand are hazardous, unvalidated historical storage practices.
Original source: Read Russian recipe No. 3373. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.