The 1901 Cookbook Archive
No. 3999 — Salted Green Beans, Another Method
English historical translation of Molokhovets recipe No. 3999 from the 1901 Russian cookbook, retaining original methods and measures.
Shred young bean pods and put them in boiling salted water with half a teaspoon salt.
Bring to the boil, drain and spread on a sieve to cool and dry thoroughly.
Pack in an oak pail or jar, cover with a disk, tie with animal bladder and keep in a cold dry place.
Soak in water before using. The source gives ¾ glass salt per half vedro beans.
Historical editorial note: The historic low-acid vegetable storage method lacks validated modern preservation safeguards.
Original source: Read Russian recipe No. 3999. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.