The 1901 Cookbook Archive
No. 3523 — Kvass, Another Method
English historical translation of Molokhovets recipe No. 3523 from the 1901 Russian cookbook, retaining original methods and measures.
Put 1 garnetz rye malt and 1 garnetz coarsely ground rye flour into a glazed pot or iron vessel, scald with boiling water and beat smooth. Cover and leave to malt or sweeten.
In the evening set the covered dough in a heated bread oven and leave overnight. In the morning transfer to a tub and dilute with 5 vedros cold water.
Mix in 3 tablespoons buckwheat flour until no lumps remain.
Separately beat 3 tablespoons wheat flour with 1 glass yeast and 1 bottle lukewarm water; let rise.
Decant the kvass into a barrel, add the risen starter, allow to become sour and then transfer to the ice cellar.
Historical editorial note: The source's fermentation timing and acidity are historical descriptions, not modern safe-production criteria.
Original source: Read Russian recipe No. 3523. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.