The 1901 Cookbook Archive
No. 3477 — Liqueurs: General Proportions
English historical translation of Molokhovets recipe No. 3477 from the 1901 Russian cookbook, retaining original methods and measures.
For ¼ vedro, equivalent here to 12 glasses, of triple-purified spirit, use 6–9 glasses water and 6–8½ pounds sugar according to taste.
Boil a syrup from the sugar and water and skim thoroughly. Once it has cooled slightly, add the purified and strained spirit flavoured with spices or fruit essences, stirring as it is combined.
Strain through flannel as in the note for raspberry vodka, recipe No. 3469, and leave in a warm place for several weeks to settle. Decant the clear liqueur into bottles.
The author says it may be served after half a day if necessary, although longer resting improves the flavour.
Historical editorial note: The historical procedure combines spirit with a warm syrup and references unsafe obsolete purification. It is documentary rather than validated modern guidance.
Original source: Read Russian recipe No. 3477. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.