The 1901 Cookbook Archive
No. 3423 — Quick Nalivka from Sweetened Spirit
English historical translation of Molokhovets recipe No. 3423 from the 1901 Russian cookbook, retaining original methods and measures.
The author proposes keeping a stock of pre-sweetened spirit so that fruit nalivka may be made at any time.
Into a one-vedro bottle pour half a vedro of spirit at 80 degrees. Boil a quarter vedro water with 19 pounds sugar, let the syrup cool slightly, add it to the spirit, shake and cork.
When preparing a drink, take ½–¾ bottle of cooled settled water from the samovar for each bottle of the sweetened spirit, mix and add a fruit essence of choice. Leave to settle for at least half a day.
Historical editorial note: The original describes handling high-strength alcohol and warm syrup, presenting fire risks. The historical quantities are not a modern beverage-safety recommendation.
Original source: Read Russian recipe No. 3423. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.