The 1901 Cookbook Archive
No. 3881 — Pickled Apricots for Roast Meat
English historical translation of Molokhovets recipe No. 3881 from the 1901 Russian cookbook, retaining original methods and measures.
Choose ripe but firm apricots and prick each about ten times with a fine wooden needle. Arrange in jars with marjoram between them.
Prepare a syrup from 2 glasses water, 1 glass fine Rhenish wine vinegar and 2 glasses fine sugar. Boil with stirring, then cool.
Cover the apricots, weight with a little board and stone, tie the jars with animal bladder and keep on ice until frost.
Historical editorial note: The diluted vinegar proportions are historical, not modern validated home-pickling acidity.
Original source: Read Russian recipe No. 3881. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.