The 1901 Cookbook Archive
No. 3778 — Pickled Grapes for Roasts and Sauces
English historical translation of Molokhovets recipe No. 3778 from the 1901 Russian cookbook, retaining original methods and measures.
Strip ripe but firm grapes from their stems or pack whole large bunches into a jar.
Boil 2 glasses water with 1 glass fine Rhenish wine vinegar, 2 glasses fine sugar for each 3 glasses of this mixture, and zest from one lemon, stirring to dissolve.
Cool, pour over the grapes, cover with a small board and tie with animal bladder.
Keep on ice until frost, then in a cold dry cellar above freezing. The author also cites grape preserves No. 3278 and compotier preserves No. 3400.
Historical editorial note: The diluted vinegar is not validated to have a safe final acidity for modern preserving.
Original source: Read Russian recipe No. 3778. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.