The 1901 Cookbook Archive
No. 3876 — Keeping Peaches Fresh
English historical translation of Molokhovets recipe No. 3876 from the 1901 Russian cookbook, retaining original methods and measures.
Pick peaches on a dry day after the dew has disappeared, handling without touching the fruit with fingers. They should be ripe but not overripe.
Immediately pack in jars over a thick layer of sugar, separating every row of peaches with enough sugar to prevent contact.
Tie the jars with animal bladder, seal with resin, keep on ice until frost and afterwards in a very cold dry cellar.
Before serving, the author suggests adding a little cognac or rum to the fruit and sugar. Use jars holding five, ten or fifteen peaches so each can be emptied at once.
Historical editorial note: The historic sugar-and-icehouse storage method is not a validated modern preservation process.
Original source: Read Russian recipe No. 3876. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.