The 1901 Cookbook Archive
No. 1339 — Preserved Crayfish Tails
English historical translation of Molokhovets recipe No. 1339 from the 1901 Russian cookbook, retaining original methods and measures.
Wash crayfish and boil in salted water with dill, then cool. Remove the tails and press thoroughly in a napkin to remove moisture.
Pack in a jar and cover with crayfish butter. Alternatively dry the tails slowly in an oven and soak in water for several hours before use.
A third historical approach packs boiled, cooled tails in a jar and covers with cooled vinegar boiled with spices but no sugar, No. 3575.
The author remarks that crayfish tails are difficult to preserve for long.
Historical editorial note: These are historical storage methods, not validated canning or refrigeration procedures. Seafood must be preserved using modern safe techniques.
Original source: Read Russian recipe No. 1339. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.