The 1901 Cookbook Archive
No. 3981 — Preserved Sorrel Cooked in Its Own Juice
English historical translation of Molokhovets recipe No. 3981 from the 1901 Russian cookbook, retaining original methods and measures.
Clean and wash sorrel, squeeze out water and chop finely.
Cook in a tin-lined copper pan until tender without adding water, using its own juices.
Cool and pack in an oak pail, then cover with melted beef or mutton fat.
The author considers this better than salted sorrel. Before serving, chop more finely and add to shchi or sauce, bringing to a boil two or three times. For sauce, rub through a sieve.
Historical editorial note: Fat-covered vegetables stored without validated processing can pose botulism risks. This is historical documentation only.
Original source: Read Russian recipe No. 3981. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.