The 1901 Cookbook Archive
No. 4135 — Keeping Salted but Unsmoked Ham
English historical translation of Molokhovets recipe No. 4135 from the 1901 Russian cookbook, retaining original methods and measures.
Once ham is removed from its brine, dry it completely in a strong draught.
Roll every ham in sifted ash and hang in a dry barn.
The author prefers the freshest, driest possible barn, noting that moisture is especially harmful to ham.
Historical editorial note: Ash is not a validated sanitary food coating and cannot establish safe storage of uncooked ham.
Original source: Read Russian recipe No. 4135. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.