The 1901 Cookbook Archive
No. 3437 — Blackcurrant Water
English historical translation of Molokhovets recipe No. 3437 from the 1901 Russian cookbook, retaining original methods and measures.
Carefully sort blackcurrants, fill a small barrel with them and add as much cooled boiled water as it holds.
Keep the barrel on ice for about two weeks, after which the infusion may be drunk. Every time some is drawn off, top up with the same quantity cooled boiled water.
The first water is considered so concentrated that it must be diluted, but repeated topping up makes it weaker until it can be drunk undiluted.
The barrel is to be kept on ice until frosty weather, then in a cellar.
Historical editorial note: Long-term steeping and repeatedly replenishing fruit water are historical practices, not validated modern microbiological safety procedures.
Original source: Read Russian recipe No. 3437. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.