The 1901 Cookbook Archive
No. 3810 — Fresh Pineapple in Sugar
English historical translation of Molokhovets recipe No. 3810 from the 1901 Russian cookbook, retaining original methods and measures.
Cut pineapple into slices, arranging them in a jar between layers of sugar thicker than the fruit, with sugar at the bottom and top.
Cover with animal bladder, seal with resin and keep on ice. The author says the fruit remains fresh and fragrant.
A little cognac may be added just before serving.
Related recipes include preserves from No. 3285, jelly No. 3312, syrup No. 3335, compotier preserves No. 3403, nalivka No. 3410 and shipovka No. 3427.
Historical editorial note: This historical sugar-and-icehouse method does not establish safe preservation conditions.
Original source: Read Russian recipe No. 3810. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.