The 1901 Cookbook Archive
No. 3431 — Ginger Water
English historical translation of Molokhovets recipe No. 3431 from the 1901 Russian cookbook, retaining original methods and measures.
The source lists 3 lots cream of tartar, 1½ lots white ginger, 3 pounds fine sugar, zest of 3 lemons and their pith-free, seedless pulp, with 5 bottles water.
Boil for a quarter of an hour in a well-lined vessel, stirring frequently so the sugar does not settle and scorch. Transfer to a prepared tub.
The original says to leave the liquid fermenting for ten hours, then bottle, cork tightly, seal with resin and use after a week. It is described as sparkling like champagne.
Historical editorial note: The original does not state an added yeast source; the fermentation and sealed bottling are historical, not a validated pressure-safe process.
Original source: Read Russian recipe No. 3431. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.