The 1901 Cookbook Archive
No. 3439 — Blackcurrant Water, Third Method
English historical translation of Molokhovets recipe No. 3439 from the 1901 Russian cookbook, retaining original methods and measures.
Fill a one-vedro barrel with ripe blackcurrants. Add 1 bottle Graves white wine and fill the remaining space with cooled boiled water.
Keep on ice for about two weeks. As the water is used, replace each portion with cooled boiled water.
When about half the original water has been drawn off, add another bottle of Graves wine and continue in the same proportion.
The author says many prefer this version because the flavour stays strong longer; any white wine may be used.
Historical editorial note: Repeated topping up of fruit-and-wine infusion is historical and does not ensure microbiological safety.
Original source: Read Russian recipe No. 3439. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.