The 1901 Cookbook Archive
No. 3839 — Sugared Cranberry Confections
English historical translation of Molokhovets recipe No. 3839 from the 1901 Russian cookbook, retaining original methods and measures.
Beat one egg white with one cup of the finest fine sugar, using a wooden spoon until pale.
Add a full dessertspoon lemon juice and continue stirring until the icing is thick enough to coat berries.
Roll each large cranberry gently in the icing and lay on a platter coated with wax or very fresh unsalted butter. Dry, then pack in jars.
The author warns that they do not keep long. Other cranberry dishes include preserves No. 3295, juice No. 3351 and jelly No. 3308.
Historical editorial note: Uncooked egg whites may carry pathogens. This historical method requires safe modern egg handling.
Original source: Read Russian recipe No. 3839. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.