The 1901 Cookbook Archive
No. 3874 — Candied Dried Rowanberries
English historical translation of Molokhovets recipe No. 3874 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare rowanberry preserves as in recipe No. 3262 and leave for two or three weeks.
Drain the syrup, put berries in a sieve and let drain thoroughly, then hold the sieve above a bowl of boiling water until the water cools.
Dry the berries slightly and pack them into jars, sprinkling with sugar.
Historical editorial note: The historical waiting and drying process does not provide validated modern safe storage conditions.
Original source: Read Russian recipe No. 3874. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.