The 1901 Cookbook Archive
No. 3880 — Keeping Apricots Fresh
English historical translation of Molokhovets recipe No. 3880 from the 1901 Russian cookbook, retaining original methods and measures.
Harvest apricots in dry weather after the dew has disappeared, handling without touching them directly with fingers.
Immediately pack into jars with a thick sugar layer on the bottom and equally thick sugar between fruit layers, so the apricots cannot touch.
Cover with animal bladder, keep on ice until frost, then in a cool dry cellar.
Serve with the sugar, adding a little cognac or rum if desired.
Historical editorial note: The historic sugar-packing and cellar storage do not establish validated safe conditions.
Original source: Read Russian recipe No. 3880. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.