No. 3831 — Fresh Lingonberries until Midwinter
English historical translation of Molokhovets recipe No. 3831 from the 1901 Russian cookbook, retaining original methods and measures.
Pack small or bruised lingonberries into a glazed pot, filling to the rim. Cover with small wooden splints, seal with dough and bake in the oven after bread.
Next morning drain the juice through a sieve; it may be used for kissel. Rub the remaining berries into purée.
For each 2 glasses purée add 1 glass honey, or 2 glasses sugar, or 1½ glasses molasses. Beat well with a spatula for at least half an hour.
Pour this loose purée over separately selected large lingonberries, stirring carefully without crushing them.
Keep on ice until needed, moving to a wine cellar with the onset of frosts. The author serves the result as a refreshing winter dessert.