The 1901 Cookbook Archive
No. 3575 — Vinegar Marinade for Fish and Meat
English historical translation of Molokhovets recipe No. 3575 from the 1901 Russian cookbook, retaining original methods and measures.
For 1 bottle vinegar take 2 level spoonfuls salt, finely shredded celery, parsley, carrot and 1 onion.
Add a handful allspice, a handful bay leaves, a little mace and cloves. Cinnamon, cardamom and garlic may be added to taste.
Bring the mixture to a boil and cool.
Historical editorial note: A flavoured vinegar marinade does not automatically make fish or meat microbiologically safe or shelf-stable. Safe temperatures and handling are still essential.
Original source: Read Russian recipe No. 3575. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.