The 1901 Cookbook Archive
No. 3466 — Rowanberry Pennik (Historical Distilled Spirit)
English historical translation of Molokhovets recipe No. 3466 from the 1901 Russian cookbook, retaining original methods and measures.
The author says to crush 1 garnetz ripe rowanberries in a wooden mortar, choosing fruit collected before the first frost.
The mashed berries were combined with 3 vedros young bread kvass and 2 pounds yeast and left to ferment in a warm room at 16 degrees.
After fermentation subsided, the mixture was historically distilled several times. The author praises the resulting pennik as lacking the unpleasant smell of ordinary spirits and having a pleasant taste.
Historical editorial note: This is an archival description of distillation, not safe modern instructions for producing spirits; improper distillation presents fire and chemical hazards.
Original source: Read Russian recipe No. 3466. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.