No. 3771 — Cherry Mors
English historical translation of Molokhovets recipe No. 3771 from the 1901 Russian cookbook, retaining original methods and measures.
Fill an earthenware pot with ripe cherries, including bruised ones, cover with cloth and dough and leave in the oven after bread baking.
Next day drain through a sieve and rub the remaining fruit into purée. For every 2 glasses purée add 4 glasses sugar, stirring vigorously until dissolved.
Keep the mixture on ice, beating it before use since sugar that was not boiled can settle. Serve as dessert, cake filling or filling for sweet pies. The source says this purée cannot be stored long.
For the juice that drains off, add ½ pound sugar per bottle, bring to the boil several times, cool and close the bottles with cork and resin.