The 1901 Cookbook Archive
No. 3573 — Vinegar for Pickling Berries and Fruit
English historical translation of Molokhovets recipe No. 3573 from the 1901 Russian cookbook, retaining original methods and measures.
The source gives ¼ shtof vinegar, 1 shtof water, 1½ pounds (4½ glasses) lump sugar, ¼ spoonful saltpetre, ¼ spoonful salt, 1 bay leaf and a little cinnamon.
Boil the mixture, cool and pour over grapes, cherries, plums or other fruit.
Historical editorial note: Saltpetre (nitrate) is a regulated food additive and must not be used in an unidentified spoonful quantity. The heavily diluted vinegar is not a validated safe pickling acidification process. This method must not be reproduced literally.
Original source: Read Russian recipe No. 3573. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.