The 1901 Cookbook Archive
No. 3858 — Blackcurrant Mors
English historical translation of Molokhovets recipe No. 3858 from the 1901 Russian cookbook, retaining original methods and measures.
Fill a pot with ripe blackcurrants, including bruised berries; cover with cloth and dough and bake in the residual oven heat after bread.
Next day drain the juice and rub the fruit through a sieve.
For every 2 glasses purée add 1 glass sugar and stir until dissolved. Keep on ice because it spoils quickly when warm. Serve as dessert.
For syrup, add ½ pound sugar per bottle of drained juice, boil several times, cool and bottle, as in Nos. 3362 and 3352.
Historical editorial note: Historic icehouse storage and syrup bottling are not validated modern preservation.
Original source: Read Russian recipe No. 3858. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.