The 1901 Cookbook Archive
No. 3890 — Preparing Limewater for Fruit
English historical translation of Molokhovets recipe No. 3890 from the 1901 Russian cookbook, retaining original methods and measures.
The author says some fruit, notably watermelon, melon and pumpkin, was soaked in limewater before cooking.
For a pot holding one vedro of water, the printed recipe uses three handfuls unslaked lime.
The historical preparation mixes it with one quarter-vedro boiling water, then adds cold water and leaves the mixture to settle for one day.
Fruit was soaked in this water for one night.
Historical editorial note: Unslaked lime (calcium oxide) is caustic and reacts vigorously with water and heat. This historical method must not be used for edible fruit without appropriate food-grade ingredients and validated controls.
Original source: Read Russian recipe No. 3890. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.