The 1901 Cookbook Archive
No. 3751 — Soaked Pears and Bergamot Pears, Another Method
English historical translation of Molokhovets recipe No. 3751 from the 1901 Russian cookbook, retaining original methods and measures.
The Russian text repeats the method of recipe No. 3716: choose firm unblemished apples such as Antonovka, Anis or Lemon and layer in a tub with blackcurrant leaves or tarragon.
For each vedro water take 1 garnetz wheat bran, adding 1 glass wheat flour if the bran contains little flour. Scald with boiling water, stir, cover, settle and cool; decant the liquid.
Add 1 teacup salt per vedro liquid and cover pears or bergamot pears with cooled brine. Apples may receive hot brine.
Freshly picked apples rest on straw about two weeks. The same approach is used for firm pears and bergamot pears, served with roasts.
Historical editorial note: The duplicate wording is preserved. The historic brining is not validated modern fermentation guidance.
Original source: Read Russian recipe No. 3751. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.