The 1901 Cookbook Archive
No. 3832 — Fresh Lingonberries, Another Method
English historical translation of Molokhovets recipe No. 3832 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare zest from 15 lemons. When lingonberries ripen, select one quarter-measure (chetverik) good berries and cover them with water in a stoneware vessel, held submerged by a board.
After one hour decant the water into a tin-lined copper pan. Before adding sugar, measure the level with a wooden splinter.
Add 10 pounds granulated sugar and zest from the 15 lemons, then boil the syrup down to the reference mark on the splinter.
Immediately pour the syrup into a bowl, let cool and pour over the selected lingonberries.
The author claims this keeps them fresh and tasty for a full year.
Historical editorial note: The year-long storage claim is historical and not a validated preservation guarantee.
Original source: Read Russian recipe No. 3832. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.