The 1901 Cookbook Archive
No. 3718 — Pickled Apples, Pears and Bergamot Pears, Another Method
English historical translation of Molokhovets recipe No. 3718 from the 1901 Russian cookbook, retaining original methods and measures.
Steam sturdy little barrels with blackcurrant leaves. Choose ripe fruit: pears and bergamots freshly picked, apples rested on straw about two weeks.
Pack in alternating layers of blackcurrant leaves, tarragon, thyme and marjoram, with thicker herb layers at top and bottom.
For each vedro water use 5 pounds honey or 7 pounds sugar, 1 pound salt and ½ garnetz good vinegar. Boil, cool and pour over the fruit.
Save some brine for topping up as needed and keep fruit submerged with a board and stone. Serve with roast meat.
Historical editorial note: The recipe does not specify verified final acidity for safe storage.
Original source: Read Russian recipe No. 3718. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.