The 1901 Cookbook Archive
No. 4007 — Salted Tomatoes for Stuffing
English historical translation of Molokhovets recipe No. 4007 from the 1901 Russian cookbook, retaining original methods and measures.
Wipe tomatoes completely clean and dry, and pack in a pot.
Cover with cooled water that was boiled with enough salt for a raw egg to float; the source equates this to 1 glass salt per 3–4 glasses water.
Cover the pot and use a wooden board to keep the tomatoes completely immersed.
The author advises regularly removing mould, then soaking and thoroughly washing tomatoes before use. Use in soups.
Historical editorial note: Visible mould may indicate spoilage. Floating-egg brine testing and unmeasured fermentation are not validated modern safe preservation.
Original source: Read Russian recipe No. 4007. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.