The 1901 Cookbook Archive
No. 3428 — Homemade Champagne-Style Drink
English historical translation of Molokhovets recipe No. 3428 from the 1901 Russian cookbook, retaining original methods and measures.
The ingredient proportions are 35 bottles water and 5 pounds sugar, heated strongly but not boiled, then cooled in a tub to the warmth of freshly drawn milk.
The author mixes in half a bottle of yeast. Once fermentation begins, a lump of sugar and 2 drops lemon oil are added per bottle before filling and sealing.
The original calls for storing the sealed bottles in a cellar and checking after three weeks whether the drink foams like champagne.
Historical editorial note: Uncontrolled fermentation in tightly sealed bottles risks dangerous pressure and exploding glass. This archival formula must not be used as a modern safe carbonation method.
Original source: Read Russian recipe No. 3428. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.