The 1901 Cookbook Archive
No. 3855 — Second Method for Keeping Currants Fresh
English historical translation of Molokhovets recipe No. 3855 from the 1901 Russian cookbook, retaining original methods and measures.
Sort ripe firm currants, put at once into dry bottles and gently shake them.
The historical method heats corked bottles for roughly an hour in a hay-padded saucepan of cold water, lets them cool, then seals with resin and buries in sand.
Use in winter compotes.
Historical editorial note: Heating corked glass bottles can cause dangerous pressure and breakage; this is not modern validated canning.
Original source: Read Russian recipe No. 3855. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.