The 1901 Cookbook Archive
No. 4091 — Pickled Turkey
English historical translation of Molokhovets recipe No. 4091 from the 1901 Russian cookbook, retaining original methods and measures.
Roast a turkey in the ordinary way, cut into serving slices and cool.
Pack into a jar and cover with cold vinegar that has been boiled with spices as in the pickling formula referenced as recipe No. 3575.
The author claims the turkey keeps well and is tasty both as an appetiser and in sauces.
Historical editorial note: Cooked poultry in a spiced vinegar jar without validated acidity and processing can cause serious foodborne illness; the claimed long storage is unsupported.
Original source: Read Russian recipe No. 4091. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.