The 1901 Cookbook Archive
No. 3792 — Pickled Pumpkin, Another Method
English historical translation of Molokhovets recipe No. 3792 from the 1901 Russian cookbook, retaining original methods and measures.
Peel and prepare pumpkin as in the previous recipe. Cook in vinegar until tender, without allowing the pieces to fall apart.
Use thick molasses, explicitly not potato molasses. For every 3 glasses molasses add 1 glass Rhenish wine vinegar and zest from one lemon. Boil the mixture twice.
Pour hot over the pumpkin, cool, transfer to a jar, tie with animal bladder and keep cold.
Historical editorial note: The historic proportion and improvised jar closure are not validated for shelf-stable canning.
Original source: Read Russian recipe No. 3792. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.