No. 3524 — Simplest Red Table Kvass
English historical translation of Molokhovets recipe No. 3524 from the 1901 Russian cookbook, retaining original methods and measures.
Scald 3 pounds rye malt and 1 pound barley malt with just enough boiling water to produce a thick gruel. Stir smooth and place the iron pot in a hot oven to steam.
The next day transfer to a large pot, dilute with boiled water to ordinary kvass strength, let settle and decant the clear liquor.
Dissolve 5–6 zolotniks dry yeast and 2 tablespoons wheat flour in 2–3 glasses of the decanted kvass and let this starter rise in a warm place.
Add to the kvass with ½–1 pound granulated sugar to taste, 3–4 dried hop cones and ¼ pound raisins. Stir and leave indoors for half a day or slightly longer.
When the yeast and raisins rise in a cap, skim them off with a perforated spoon. Bottle through a muslin-covered funnel, cork tightly and keep cold.
The author says it is ready the next day and yields about 20 bottles.