The 1901 Cookbook Archive
No. 3426 — Little Russian Cherry Nalivka, Another Method
English historical translation of Molokhovets recipe No. 3426 from the 1901 Russian cookbook, retaining original methods and measures.
The source describes pounding cherries together with their stones, passing plain vodka through them in a distillation vessel, and first treating the vodka with charcoal to improve its odour.
The resulting spirit is then used to infuse fresh cherries in a large bottle, with liquid covering the fruit by about four finger-widths.
The author judges readiness by taste and thickness: a drop poured into a small glass should cling to it like syrup.
The infusion can be drained and sweetened with ¼–¾ pound sugar per bottle, or left unsweetened. The author says a longer infusion on cherries improves it.
Historical editorial note: Pounding cherry stones may release cyanogenic compounds, and home distillation presents serious chemical and fire hazards. These are historical descriptions, not modern production instructions.
Original source: Read Russian recipe No. 3426. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.