The 1901 Cookbook Archive
No. 3597 — Improving the Taste and Smell of Hempseed Oil
English historical translation of Molokhovets recipe No. 3597 from the 1901 Russian cookbook, retaining original methods and measures.
Hempseed oil was made from hemp seeds and cost about 14 kopecks per pound. The author notes that poorer households used it as food but it was more often burned for lighting.
To remove its unpleasant taste and smell, take six medium onions per bottle of oil, peel and chop them, combine with the oil and bring to the boil five or six times.
At the last strong boil, the period method adds a sauce-spoon of cold water and immediately removes the pan from the heat; the author warns that the oil can rise and overflow.
Hempseed oil was also used for making green soap.
Historical editorial note: Adding cold water to boiling oil can cause violent splashing and serious burns. Do not reproduce this historical method.
Original source: Read Russian recipe No. 3597. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.