The 1901 Cookbook Archive
No. 3808 — Salted Lemons
English historical translation of Molokhovets recipe No. 3808 from the 1901 Russian cookbook, retaining original methods and measures.
Select unblemished lemons and pack into a jar.
Make a very strong brine, using the period test of a raw egg floating almost to the surface.
Pour over the fruit and keep it submerged under a wooden board and a stone in a cool place.
The author recommends these salted lemons for salads, with fried fish during fasting, and for flavouring red and white sauces when fresh lemons cannot be obtained.
Related recipes include preserves Nos. 3274 and 3275, jelly No. 3314, cider or sorbet Nos. 3342 and 3344, juice No. 3354, lemon waters Nos. 3434–3436, liqueur No. 3481, kvass No. 3533 and ratafia No. 3475.
Historical editorial note: Historic brine-strength testing and the claimed several months of storage are not validated modern food-safety instructions.
Original source: Read Russian recipe No. 3808. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.