The 1901 Cookbook Archive
No. 3526 — One-Day Kvass from Rye-Bread Pieces
English historical translation of Molokhovets recipe No. 3526 from the 1901 Russian cookbook, retaining original methods and measures.
Take 3 pounds stale, well-baked rye bread cut and dried thoroughly into small pieces. Put in a clean tub and pour over 24 bottles boiling water.
Immediately cover tightly with a tablecloth and leave until cooled to the warmth of fresh milk. Strain through a clean napkin without squeezing.
Add 2 pounds good dark molasses and stir until none remains at the bottom. Add 2 tablespoons yeast mixed with 1 tablespoon wheat flour.
Leave in a warm room for twelve hours. Next morning strain and bottle, adding 2 raisins per bottle. Cork tightly and place in a cellar; the author drinks the kvass after two days.
Historical editorial note: Bottle fermentation without measured pressure or acidity is not modern validated safe handling.
Original source: Read Russian recipe No. 3526. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.