The 1901 Cookbook Archive
No. 3847 — Preserved Whole Fresh Strawberries
English historical translation of Molokhovets recipe No. 3847 from the 1901 Russian cookbook, retaining original methods and measures.
Pick large Victoria or other firm strawberries in dry weather. Trim leaves around the berries without removing the stems, and roll each berry in fine sifted sugar.
Prepare purée from wild or garden strawberries with 1¼ pounds finely sifted sugar for each pound purée, stirring until dissolved.
Place the sugar-coated whole berries in round lidded tins and cover with this purée.
The source describes closing the tins with solder and burying them in ice, which was believed to keep the fruit fresh.
Historical editorial note: Period food-tin soldering and ice storage are not validated modern preservation practices.
Original source: Read Russian recipe No. 3847. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.