No. 3716 — Soaked Apples, Pears and Bergamot Pears
English historical translation of Molokhovets recipe No. 3716 from the 1901 Russian cookbook, retaining original methods and measures.
Choose clean, unblemished Antonovka, Anis, Lemon or other firm apples; pack in a tub, layering with blackcurrant leaves or tarragon.
For every vedro water use 1 garnetz wheat bran. If the bran is very low in flour, add 1 glass wheat flour.
Boil the water, scald the bran, stir, cover and allow to settle and cool. Decant the liquid without the sediment.
Add 1 teacup salt per vedro liquid. Pour the cooled brine over pears and bergamot pears; the source permits hot brine for apples.
Freshly picked apples should first rest on straw for about two weeks. The same method is used with the firmest pear and bergamot varieties.
Serve the soaked fruit with roast meat.