The 1901 Cookbook Archive
No. 3414 — Bird-Cherry Nalivka
English historical translation of Molokhovets recipe No. 3414 from the 1901 Russian cookbook, retaining original methods and measures.
Gather the ripest bird cherries and spread thinly on sheets for three days. Then arrange on a sieve or boards in an oven with very gentle residual heat, so they wilt rather than bake.
Remove, pound thoroughly and fill a large bottle to its shoulders. Top up with good purified vodka and infuse for six weeks.
Drain and sweeten with ¼–¾ pound sugar per bottle, depending on taste. The author compares its flavour with cherry nalivka made with crushed stones.
The fruit may be pressed when draining, and the sweetened infusion may be brought to the boil three or four times.
Historical editorial note: Bird-cherry seeds and crushed stone fruits can contain cyanogenic substances. The period comparison is not an endorsement of crushing or ingesting their kernels; heating alcoholic liquids is also hazardous.
Original source: Read Russian recipe No. 3414. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.