The 1901 Cookbook Archive
No. 3991 — Salted Asparagus
English historical translation of Molokhovets recipe No. 3991 from the 1901 Russian cookbook, retaining original methods and measures.
Pack cleaned asparagus in a glazed pot.
Make a strong brine using 1 glass salt for every 3–4 glasses water; the old test was that a raw egg should float.
Boil the brine and pour over the asparagus until covered.
When cool, tie the pot first with paper moistened with olive oil and then with animal bladder.
Two hours before serving, soak the asparagus in cold water and cook in plenty of water.
Historical editorial note: Unmeasured acidity and an oil-coated covering do not provide validated modern safe asparagus canning; asparagus is a low-acid vegetable.
Original source: Read Russian recipe No. 3991. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.