The 1901 Cookbook Archive
No. 3735 — Pickled Blue Plums
English historical translation of Molokhovets recipe No. 3735 from the 1901 Russian cookbook, retaining original methods and measures.
Put large blue plums into a jar. Separately bake washed overripe plums in a glazed pot in the hot oven about fifteen minutes before removing rye loaves; if bread was loaded in the morning, leave until about six in the evening.
Drain all the juice through a sieve and measure it. For each bottle juice add 1 glass Rhenish wine vinegar and then 1 pound sugar for each bottle of the combined liquid.
Bring to a boil eight to ten times, cool and pour over the large plums. Add spices as in recipe No. 3572 if desired.
Keep on ice until frosts and then in a dry cellar.
Historical editorial note: The acidity and processing have not been validated for modern shelf-stable canning.
Original source: Read Russian recipe No. 3735. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.