No. 1370 — Index of Pickled Salads and Preserves
English historical translation of Molokhovets recipe No. 1370 from the 1901 Russian cookbook, retaining original methods and measures.
The author points to Sections L and LI for the following preserved salads and fruits:
a) Soaked apples, Nos. 3710–3714.
b) Pickled plums, Nos. 3735–3739.
c) Pickled and soaked pears, Nos. 3749–3753.
d) Pickled cherries, Nos. 3762–3766.
e) Pickled melons and watermelons, Nos. 3784–3785.
f) Lingonberry salad, Nos. 3827–3820, as printed.
g) Pickled barberries, Nos. 3870–3871.
h) Shredded sauerkraut, Nos. 3899–3910.
i) Pickled cauliflower, No. 3896.
j) Saffron milk-cap mushrooms, Nos. 3921–3931.
k) Dried porcini mushrooms, Nos. 3932–3933.
l) Pickled porcini, Nos. 3936–3938.
m) Pickled milk-cap mushrooms, Nos. 3946–3947.
n) Salted cucumbers, Nos. 3953–3973.
o) Gherkins, No. 3961.
p) Pickles, Nos. 3994–3997.
q) Pickled pumpkin, Nos. 3791–3793.
r) Pickled peaches, No. 3877.
s) Pickled apricots, No. 3881.
t) Pickled blackcurrants, No. 3856.
u) Blackcurrant purée to accompany roasts, No. 3857.
v) Pickled redcurrants, Nos. 3863–3864.
w) Pickled barberries, No. 3871.
x) Cherry jam or purée, No. 3794.
y) Lingonberry jam, No. 3827.
z) Lingonberry salad, Nos. 3828–3829.
Final unnumbered entry: pickled cornelian cherries.