No. 3745 — Keeping Pears Fresh
English historical translation of Molokhovets recipe No. 3745 from the 1901 Russian cookbook, retaining original methods and measures.
Pick pears gently from the tree; fallen pears are unsuitable for storage. Place them carefully into baskets.
(a) Keep on ice in covered tin-lined copper pans. Every two weeks dry both pears and pans within the icehouse.
(b) For large quantities, pack in lidded tubs buried in ice, then keep at the bottom of the icehouse during frosts without allowing the fruit to freeze.
(c) Arrange on clean dry shelves in a cool dry room without touching, wiping frequently with a dry cloth.
(d) Alternatively lay pears on shelves covered with very dry straw, changing the straw if it becomes damp.
(e) For unripe winter pears, pour distilled water into a large clay pot to a depth of two vershoks. Above it put a perforated tin disk supported on legs, cover with loose linen and fill the pot with pears. Keep at a stable 15–16 degrees Réaumur (about 19–20°C); the author says both large and small bergamot pears ripen without losing flavour or appearance.
(f) Varieties prone to shrivelling are placed similarly and kept in a cellar no warmer than 5 degrees Réaumur (about 6°C).