The 1901 Cookbook Archive
No. 3772 — Cherry Purée
English historical translation of Molokhovets recipe No. 3772 from the 1901 Russian cookbook, retaining original methods and measures.
Rub cherries through a sieve and add 1 glass sugar per 2 glasses purée. Cook for less time than ordinary preserves, cool, pack in jars and tie over with animal bladder.
The author keeps it on ice until winter. Serve as dessert with thick cream, use for pie fillings, cake layers or sauces, or as an accompaniment to roasts.
Other cherry dishes cited include preserves No. 3258, jelly No. 3315, syrup No. 3326, juice No. 3352, compotier preserves No. 3398, nalivka No. 3410, Little Russian cherry drink No. 3424, Moscow kvass No. 3540 and shipovka No. 3427.
Historical editorial note: The old jar-covering and ice-storage methods do not establish modern safe storage.
Original source: Read Russian recipe No. 3772. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.