The 1901 Cookbook Archive
No. 3803 — Keeping Lemons Fresh
English historical translation of Molokhovets recipe No. 3803 from the 1901 Russian cookbook, retaining original methods and measures.
Wipe lemons thoroughly dry and wrap each in moisture-resistant paper. Pack into a box separated by fresh green birch twigs so the fruits neither touch nor press upon one another.
Set on ice. The author claims they stay fresh two or three months, provided they are inspected every two or three weeks, wiped and rewrapped, with any beginning to spoil taken for immediate use.
Alternatively lay lemons separately on dry cellar shelves, wiping them weekly and removing any that start to deteriorate.
Historical editorial note: The reported storage durations are historical and not verified modern food-safety guarantees.
Original source: Read Russian recipe No. 3803. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.