The 1901 Cookbook Archive
No. 4039 — Keeping Fish and Poultry in an Icehouse
English historical translation of Molokhovets recipe No. 4039 from the 1901 Russian cookbook, retaining original methods and measures.
Make a tightly fitting covered box with a drainage hole in its base and bury it almost to the top in ice.
Half-fill the box with broken ice, sprinkle salt over the ice and pound it firm.
Lay straw over the ice, then a piece of oilcloth covering the entire surface.
Set newly slaughtered, plucked and gutted domestic fowl on the cloth for storage over several days.
The author treats game similarly but claims un-gutted game keeps longer, spacing pieces so they do not touch. Fish are stored in the same manner.
Historical editorial note: Uneviscerated game, fluctuating icehouse temperatures and contact with raw meat can cause microbial hazards. Use regulated cold-chain storage instead.
Original source: Read Russian recipe No. 4039. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.