The 1901 Cookbook Archive
No. 3769 — Cherry Purée or Povidlá
English historical translation of Molokhovets recipe No. 3769 from the 1901 Russian cookbook, retaining original methods and measures.
Bring 2 glasses water and 1 pound sugar to a boil, add 1 pound stoned cherries and skim.
Drain off the juice and rub the remaining fruit to a thick purée.
Transfer to a pot and put briefly in an oven after bread baking to form a slight surface skin.
Use for cakes, pies or as a sweet accompaniment to roast turkey and fritters.
Historical editorial note: A surface skin does not guarantee safe long-term storage.
Original source: Read Russian recipe No. 3769. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.