The 1901 Cookbook Archive
No. 3443 — Bitter-Orange Water
English historical translation of Molokhovets recipe No. 3443 from the 1901 Russian cookbook, retaining original methods and measures.
Boil 24 pounds sugar with 6 vedros water until 4 vedros remain. Pour into a sturdy six-vedro oak barrel with iron hoops and cool to the warmth of fresh milk.
Cut fully ripe bitter oranges into pieces, remove their seeds and add them with 7 spoonfuls good yeast and 1 vedro inexpensive sweet white table wine.
The source describes several hours of fermentation followed by fourteen days of cooling on ice, then transfer to champagne bottles with secured corks and cold storage in sand.
Historical editorial note: The tightly sealed barrel and bottles can develop dangerous pressure during fermentation. These are archival descriptions, not safe modern carbonation instructions.
Original source: Read Russian recipe No. 3443. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.