The 1901 Cookbook Archive
No. 3845 — Strawberry Purée for Ice Cream, Creams and Airy Pies
English historical translation of Molokhovets recipe No. 3845 from the 1901 Russian cookbook, retaining original methods and measures.
Sort fresh strawberries and rub through a sieve.
For 1 pound of the purée use 1½ pounds sugar and cook until thick.
Cool and store in small jars holding about one pound.
Historical editorial note: The source gives no validated modern safe storage period.
Original source: Read Russian recipe No. 3845. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.