The 1901 Cookbook Archive
No. 1361 — Spiced Pickled Cherry Salad
English historical translation of Molokhovets recipe No. 1361 from the 1901 Russian cookbook, retaining original methods and measures.
Remove stems from two Russian pounds of cherries, wash and put in a jar.
Boil 2¼ glasses of vinegar with one glass of sugar, twenty-five cloves, one vershok of cinnamon, twenty-five allspice berries and three bay leaves.
Strain, cool, pour over the cherries and leave at least several hours before serving.
Historical editorial note: The original does not establish safe acidity or storage parameters for canned cherries.
Original source: Read Russian recipe No. 1361. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.