No. 3768 — Cherries for Ice Cream
English historical translation of Molokhovets recipe No. 3768 from the 1901 Russian cookbook, retaining original methods and measures.
Stone cherries. The author suggests crushing some stones in a gauze pouch to flavour the fruit without leaving fragments among the berries.
In a large jar layer fine sifted sugar and cherries, with each fruit layer one and a half to two times as thick as the sugar layer.
Leave in the sun for three days to dissolve the sugar. Drain through a sieve and immediately bottle the juice.
The historic method uses softened corks sealed with resin and tallow. Bottles were kept on their sides on ice until frost, and then in a wine cellar.
The syrup was used in ice cream or drinks, preferably in small bottles. Press the remaining cherries, boil and use for pie marmalade or fruit cakes as in recipe No. 3372.