The 1901 Cookbook Archive
No. 3711 — Fermented or Soaked Apples
English historical translation of Molokhovets recipe No. 3711 from the 1901 Russian cookbook, retaining original methods and measures.
Choose sound apples such as Titovka, Antonovka, Arabsky, Lemon or Steklyanny varieties. Sort, wash and pack in a small barrel, layering with currant leaves, cherry leaves, tarragon and optionally basil.
Tarragon and basil may instead be boiled with the brine.
For one measure (2 vedros) apples, boil 1 vedro water with ¼ pound (½ glass) salt three times, then cool.
Pour over the apples, seal the barrel immediately with resin, keep on ice and move to a dry cellar in winter.
Historical editorial note: Fermentation in a tightly sealed container may create pressure; safe acidity and temperature are not specified by this historical method.
Original source: Read Russian recipe No. 3711. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.