The 1901 Cookbook Archive
No. 3980 — Salted Sorrel
English historical translation of Molokhovets recipe No. 3980 from the 1901 Russian cookbook, retaining original methods and measures.
In September, when cut grasses regrow, harvest the second fresh growth of sorrel for winter storage.
Clean, wash and dry outdoors on a tablecloth.
Pack into pails of unresined wood, sprinkling layers with salt. When full, cover with a wooden disk and stone, topping up with fresh sorrel as it settles.
Keep cold but unfrozen. For 1¼ vedros sorrel, the author gives 1½ glasses salt.
Before serving, wash, chop and add to boiling broth shortly before the dish is ready.
Historical editorial note: Historical salt concentration and cellar storage are not validated modern safety procedures.
Original source: Read Russian recipe No. 3980. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.