No. 3458 — Limpopo: A Finnish Drink, Two Methods
English historical translation of Molokhovets recipe No. 3458 from the 1901 Russian cookbook, retaining original methods and measures.
First method. Thinly slice a ten-kopeck loaf of sweet-and-sour bread without candied peel and dry the slices thoroughly. Put the rusks into a soup bowl.
Mix 3 bottles of the best white beer with 1½ glasses sugar previously rubbed over the zest of 2 lemons. Add a large small-glass measure of two-rouble rum and juice of 2 lemons; stir and strain.
Half an hour before serving, pour the liquid over the dried rusks, then strain and serve. The soaked rusks are also considered delicious.
Second method. Prepare thin dried slices of the same sweet-and-sour bread. One hour before serving mix 3 bottles good white beer with 1 glass fine sugar until dissolved.
Slice 2 lemons and discard their seeds. Arrange the slices on the rusks, cover with the sweetened beer, steep for one hour and serve. Again, the remaining rusks are eaten.