The 1901 Cookbook Archive
No. 3752 — Pickled Pears and Bergamot Pears, Third Method
English historical translation of Molokhovets recipe No. 3752 from the 1901 Russian cookbook, retaining original methods and measures.
The source repeats recipe No. 3718: steam sound barrels with blackcurrant leaves and pack ripe fruit, using freshly picked pears and bergamots and apples rested two weeks on straw.
Between the fruit layers put blackcurrant leaves, tarragon, thyme and marjoram, with extra herbs at the top and bottom.
For 1 vedro water boil 5 pounds honey or 7 pounds sugar, 1 pound salt and ½ garnetz good vinegar. Cool and cover the fruit.
Keep spare brine for topping up and weight fruit beneath a board and stone. Serve with roast meat.
Historical editorial note: The historic pickle formula has no validated final acidity or storage conditions.
Original source: Read Russian recipe No. 3752. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.