The 1901 Cookbook Archive
No. 3809 — Dried Candied Pineapples
English historical translation of Molokhovets recipe No. 3809 from the 1901 Russian cookbook, retaining original methods and measures.
Cook whole pineapples as directed in recipe No. 3287 and leave them in their syrup for three or four weeks.
Drain the fruit and place on a coarse sieve above boiling water from a samovar so that the steam carries off the sticky surface syrup.
Dry slightly, cut into slices, dust with sugar and dry briefly in a gentle oven.
Pack into jars with sugar between the slices.
Historical editorial note: The historical process does not establish validated conditions for safe long-term storage.
Original source: Read Russian recipe No. 3809. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.