The 1901 Cookbook Archive
No. 3448 — Yablochnik: Apple Drink
English historical translation of Molokhovets recipe No. 3448 from the 1901 Russian cookbook, retaining original methods and measures.
Chop equal quantities of tart and sweet apples and press out their juice. Pour 5 bottles juice into a barrel of one and a half vedros capacity.
Boil 12 bottles water and 5 pounds sugar very gently for one hour. Transfer to a stoneware or wooden vessel and cool until as warm as fresh milk, then combine in the barrel with the apple juice.
Cork only loosely and keep on ice for eight days. The source then adds 1½ bottles French vodka, seals the bung tightly with resin and stores the barrel in a cellar for three months.
If the barrel is not filled, additional liquid may be mixed in the same proportions.
Historical editorial note: The historical fermentation and eventual tight sealing lack modern pressure and microbial safety controls.
Original source: Read Russian recipe No. 3448. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.