The 1901 Cookbook Archive
No. 3435 — Lemon Water, Another Recipe
English historical translation of Molokhovets recipe No. 3435 from the 1901 Russian cookbook, retaining original methods and measures.
Break 5 pounds sugar into lumps and rub them over the zest of 10 lemons. Cut away all white pith and slice the lemons into rounds, removing seeds.
Pour 16 bottles boiling water over the lemons and scented sugar. Let cool to the warmth of freshly drawn milk, then add 1 pound good raisins and a spoonful of the best yeast.
Once fermentation starts, keep the vessel on ice for twelve days. Decant carefully into bottles without carrying over sediment, cork and seal with resin.
The original keeps the bottles in a cellar on sand and says the drink may be used after several days.
Historical editorial note: Uncontrolled yeast fermentation followed by sealed bottle storage is a pressure hazard; this is a historical translation, not a modern beverage-production protocol.
Original source: Read Russian recipe No. 3435. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.