The 1901 Cookbook Archive
No. 3738 — Marinating Plums
English historical translation of Molokhovets recipe No. 3738 from the 1901 Russian cookbook, retaining original methods and measures.
For 6 pounds plums use 2½ pounds lump sugar, ½ bottle red wine and ¾ bottle strong vinegar with lemon zest, cinnamon and cloves.
Wash firm plums and cook in the boiling marinade. Lift each as soon as it is tender.
Boil the remaining liquid again, cool and pour gradually into a jar with the cooled fruit.
After a week drain the marinade, boil it, cool and return it to the plums.
Historical editorial note: The historical method is not a validated modern preserving process.
Original source: Read Russian recipe No. 3738. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.