The 1901 Cookbook Archive
No. 3851 — Strawberry Syrup, Another Method
English historical translation of Molokhovets recipe No. 3851 from the 1901 Russian cookbook, retaining original methods and measures.
Rub ripe fresh strawberries through a fine sieve. For every glass purée mix in one glass fine sifted sugar until dissolved.
Pour into strong champagne bottles, close with softened corks and tie the corks with string.
The original heats the bottles for an hour in a straw-padded water bath, cools and seals with resin, then keeps on ice and later in a cold cellar.
Other strawberry recipes cited include preserves No. 3259, jelly No. 3317, syrups Nos. 3321 and 3324, juice No. 3350, nalivka No. 3410, shipovka No. 3427, liqueur No. 3483 and airy-pie preserve No. 3294.
Historical editorial note: Heating stoppered glass bottles can cause pressure and breakage; this is not validated modern juice preservation.
Original source: Read Russian recipe No. 3851. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.