The 1901 Cookbook Archive
No. 3868 — Keeping Barberries Fresh
English historical translation of Molokhovets recipe No. 3868 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare a thin syrup with 1 glass water and 2 glasses fine sugar; keep warm over coals.
Holding each attractive barberry sprig by its stem, dip into syrup and immediately roll in very finely ground sifted sugar.
Lay on a dish, dry in the gentlest oven, pack in a jar, tie and keep dry.
Historical editorial note: The historical candied fruit lacks validated final moisture and shelf-life specifications.
Original source: Read Russian recipe No. 3868. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.