The 1901 Cookbook Archive
No. 3836 — Lingonberry Purée with Cream
English historical translation of Molokhovets recipe No. 3836 from the 1901 Russian cookbook, retaining original methods and measures.
Sort and wash fresh lingonberries, cook in their own juices in a preserving pan and rub through a colander.
For each glass purée add ½–1 glass fine sugar and ½–1 glass thick cream; mix and serve as a dessert.
Other lingonberry recipes listed include preserves with apples No. 3292, syrup No. 3339, nalivka No. 3410, shipovka No. 3427 and Moscow kvass No. 3544.
Historical editorial note: Fresh cream makes this a perishable dessert requiring modern refrigeration.
Original source: Read Russian recipe No. 3836. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.