The 1901 Cookbook Archive
No. 3444 — Quince Water
English historical translation of Molokhovets recipe No. 3444 from the 1901 Russian cookbook, retaining original methods and measures.
Boil 20 pounds sugar with 6 vedros water until 5 vedros remain, then cool the syrup in a strong oak barrel.
Cut 50 ripe large quinces with skins into about eight pieces each, discarding the seeds. Add them with 1 glass thick yeast mixture and 3 bottles French vodka.
The original describes five or six hours of early fermentation, two weeks on ice and straining into champagne bottles with one raisin each.
The bottles are historically stored sideways in sand and moved to a wine cellar after the first frosts.
Historical editorial note: Uncontrolled fermentation and sealed bottles can cause dangerous pressure. These quantities and storage methods are not validated modern beverage instructions.
Original source: Read Russian recipe No. 3444. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.