The 1901 Cookbook Archive
No. 3871 — Pickled Barberries with Roast Meat
English historical translation of Molokhovets recipe No. 3871 from the 1901 Russian cookbook, retaining original methods and measures.
Pack barberries in a jar and cover with cooled vinegar boiled with sugar, cinnamon and cloves, as in recipe No. 3577.
For 4 pounds fruit the source gives 4½ glasses vinegar and 1½–2 pounds (3–4 glasses) lump sugar, with cinnamon, cloves, allspice and salt as in recipes Nos. 3572 and 3573.
Other barberry preparations mentioned are preserve No. 3263, jelly No. 3308, syrup No. 3334, juice No. 3353, drink No. 3510, Moscow kvass No. 3539 and dried barberries used in cooking.
Historical editorial note: The historical pickling process does not establish modern validated acidity or safe storage.
Original source: Read Russian recipe No. 3871. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.