The 1901 Cookbook Archive
No. 3877 — Pickled Peaches for Roast Meat
English historical translation of Molokhovets recipe No. 3877 from the 1901 Russian cookbook, retaining original methods and measures.
Select ripe but firm peaches and prick each about ten times with a fine needle. Pack carefully in a jar with tarragon between layers.
Boil 2 glasses water, 1 glass good Rhenish wine vinegar and 2 glasses fine sugar, stirring until dissolved.
Cool and cover the fruit completely. Weight with a small board and stone, tie with animal bladder and keep on ice until frost.
Serve with roast meat.
Historical editorial note: The historic diluted-vinegar proportions do not constitute validated modern food-preservation guidance.
Original source: Read Russian recipe No. 3877. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.