No. 3850 — Wild Strawberry Syrup for Drinks or Ice Cream
English historical translation of Molokhovets recipe No. 3850 from the 1901 Russian cookbook, retaining original methods and measures.
In a large jar alternate layers of fine sugar and wild strawberries, making the fruit layers four times thicker. Finish with sugar.
Cover with paper and leave in sunshine for no more than two days to dissolve the sugar.
Drain through a sieve, add to the collected juice another amount of sugar equal to what was used initially and mix well.
The historic method bottles with softened corks and resin, storing bottles on their sides on ice until frost and then in a wine cellar.
For drinks use small bottles that are emptied quickly after opening. Use the drained berries for fruit cakes (recipe No. 3372) or sweet pie fillings.