The 1901 Cookbook Archive
No. 3433 — Redcurrant Water
English historical translation of Molokhovets recipe No. 3433 from the 1901 Russian cookbook, retaining original methods and measures.
Fill one-third of a large bottle with redcurrants and top up with boiled water. Keep directly on ice for a week, shaking daily.
Taste after a week; if the currant flavour has not fully infused, the author leaves it three or four days longer.
Drain and sweeten with ½ pound sugar per bottle, adding ½ small glass good rum, ⅓ glass champagne and 3 raisins.
The historic method calls for corking tightly, sealing with resin and storing in sand in a cellar for at least a month, or longer if not yet sparkling.
Historical editorial note: Secondary fermentation in tightly sealed glass may build dangerous pressure. These historic maturation and bottling directions are not safe modern advice.
Original source: Read Russian recipe No. 3433. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.