The 1901 Cookbook Archive
No. 3742 — Plum Marmalade
English historical translation of Molokhovets recipe No. 3742 from the 1901 Russian cookbook, retaining original methods and measures.
Use the juice mentioned in recipe No. 3371, taking one glass sugar per glass juice and boiling until reduced to one glass.
Mix the remaining dense plum pulp with sugar and stir over heat until very thick.
Spread in a shallow dish to a depth of ½ vershok, cool, cut into pieces and dry in the residual heat of an oven.
Sprinkle with sugar when dry and store in jars somewhere dry.
Historical editorial note: The cross-reference No. 3371 is preserved as printed. Drying and sugar alone do not establish safe storage conditions.
Original source: Read Russian recipe No. 3742. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.