The 1901 Cookbook Archive
No. 3664 — Keeping Milk
English historical translation of Molokhovets recipe No. 3664 from the 1901 Russian cookbook, retaining original methods and measures.
All milk vessels should be impeccably clean and dry, since even a little old milk can sour and spoil new milk.
The source recommends glass or earthenware vessels left uncorked in a dry, half-dark cellar with slight airflow, preferably a separate cellar so the milk does not take up odours from other materials.
The author considers morning milk preferable to milk drawn at other times when it must be kept, for example for someone who is ill.
Historical editorial note: Uncovered cellar storage of raw milk is not modern safe dairy handling. Refrigeration and pasteurisation are important controls.
Original source: Read Russian recipe No. 3664. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.