No. 3861 — Blackcurrant Syrup for Ice Cream
English historical translation of Molokhovets recipe No. 3861 from the 1901 Russian cookbook, retaining original methods and measures.
In a large jar, alternate fine sifted sugar with currants, making the fruit layers one and a half to twice as thick.
Leave in sunshine for three days, then strain off the juice completely and bottle immediately.
The historic method corks the bottles with softened corks, seals with resin and tallow and stores them sideways on ice until frost, then in a wine cellar.
Use small bottles for drinks because opened syrup quickly turns sour. The leftover berries can be used for fruit cakes (No. 3372) or pie fillings.
Other currant recipes mentioned: preserves Nos. 3261–3262, syrup No. 3333, nalivka No. 3410, shipovka No. 3427, and fruit waters Nos. 3437–3442.