No. 3430 — Raisin Water
English historical translation of Molokhovets recipe No. 3430 from the 1901 Russian cookbook, retaining original methods and measures.
Put 10 pounds raisins of ordinary quality in a small barrel with 3 vedros raw water and the zest and pith-free flesh of 5 large lemons.
Add 3 tablespoons of the best yeast and leave in a warm room for three days, shaking the barrel daily; the author suggests more yeast if fermentation does not start.
Keep the barrel on ice for twelve days, then fill bottles, cork tightly, seal with resin and store on their sides in sand in the ice cellar so the corks remain wet.
After another two weeks, the author checks by pouring the drink over a teaspoon of sugar in a glass; it should foam like soda water. The drink is described as refreshing in hot summer weather.