The 1901 Cookbook Archive
No. 3445 — Birch Sap Water
English historical translation of Molokhovets recipe No. 3445 from the 1901 Russian cookbook, retaining original methods and measures.
Collect birch sap in spring and bottle immediately, adding 2 teaspoons fine sugar, zest of ¼ lemon and 4 raisins per bottle.
The author instructs sealing tightly and keeping in sand in a wine cellar until warm weather, then on ice.
Before serving, a teaspoon of sugar is stirred into each glass. The drink is described as very foamy.
Historical editorial note: Uncontrolled fermentation of sap in sealed bottles can cause dangerous pressure and spoilage. Historical instructions only.
Original source: Read Russian recipe No. 3445. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.