No. 3833 — Lingonberry Pastila with Honey

Prepare lingonberry purée as for recipe No. 3830, or cover berries with water in a copper pan, boil until pale, drain thoroughly and rub through a fine sieve.

For each 2 glasses purée add 1 glass honey. Beat the honey separately until pale and beat the purée separately.

Mix by adding the purée one glass at a time to the honey and stirring steadily in a single direction until smooth.

Pour thin layers into prepared pastila boxes as in recipe No. 3726 and dry in an oven with the gentlest residual heat. Large producers were said to dry trays on the upper bench of a heated bathhouse.

Leave overnight, add another layer the following morning and repeat until the boxes are full.

Cover boxes with boards, fasten with wooden nails and keep dry. The author says this pastila may keep for several years and some prefer the older sugared product.