The 1901 Cookbook Archive
No. 4113 — A Newly Invented Way to Smoke Ham without Smoke
English historical translation of Molokhovets recipe No. 4113 from the 1901 Russian cookbook, retaining original methods and measures.
The printed recipe repeats the same soot-infusion process as the preceding entry, No. 4112.
Boil 1 pound wood soot in a garnetz of soft water under a lid until half has evaporated, leave to settle overnight, decant the clearer liquid and strain.
Add a handful salt and immerse prepared meats. The source gives 20–24 hours for a large cut of pork, 4–6 hours for bacon strips, and 4–5 hours for sausages, tongue or goose halves.
Dry in a strong draught and store dry. The author praises the resulting pork and claims good keeping quality.
Historical editorial note: Recipe Nos. 4112 and 4113 are substantially duplicated in the original edition. Soot extracts may contain toxic contaminants and are not safe food-curing agents.
Original source: Read Russian recipe No. 4113. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.