The 1901 Cookbook Archive
No. 3908 — Sweet Shredded Sauerkraut with Fruit
English historical translation of Molokhovets recipe No. 3908 from the 1901 Russian cookbook, retaining original methods and measures.
Shred cabbage as usual and pack in layers roughly two vershoks thick, salting only lightly.
Alternate with slices of apple and with pears, plums, even apricots and peaches; finish with a thicker top layer of cabbage.
Set in a cellar to sour. Once the cabbage releases brine, drain it.
Add 1 pound sugar for every four bottles brine, bring to a boil, cool and pour back over the cabbage; add a little water if there is too little brine.
The author says it is unusually tasty but perishable, so should not be made in large quantities.
Historical editorial note: Lightly salted fruit-and-cabbage fermentation lacks validated safety controls.
Original source: Read Russian recipe No. 3908. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.