The 1901 Cookbook Archive
No. 3527 — One-Day Kvass, Another Method
English historical translation of Molokhovets recipe No. 3527 from the 1901 Russian cookbook, retaining original methods and measures.
Put 16 pounds pieces of dried leftover rye bread into a tub, cover with 4 vedros boiling water and a clean tablecloth, and leave eight hours.
Decant the clear kvass into another tub, add 1½ glasses good yeast, 4 pounds granulated sugar and 1 seedless lemon sliced thinly.
Stand a further eight hours, then strain through muslin into bottles, adding a raisin to each. Cork tightly and keep in a kitchen until fermentation begins, about eight or nine hours according to the author.
Historical editorial note: Tightly corked bottles undergoing uncontrolled fermentation can develop dangerous pressure and burst. This is historical documentation.
Original source: Read Russian recipe No. 3527. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.