The 1901 Cookbook Archive
No. 3889 — Candied Calamus Root, Another Method
English historical translation of Molokhovets recipe No. 3889 from the 1901 Russian cookbook, retaining original methods and measures.
Peel calamus roots, cut into pieces and place in cold water for fifteen minutes.
Cook for a long time in milk, then transfer to cold water briefly and cook again in fresh milk until soft.
Rinse thoroughly, press between napkins with a rolling pin to remove moisture.
For every pound root take 2 pounds sugar and 1 glass water, then finish as in recipe No. 3888.
Historical editorial note: Calamus root may contain toxicologically concerning beta-asarone; boiling in milk does not establish food safety. This is historical documentation only.
Original source: Read Russian recipe No. 3889. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.