The 1901 Cookbook Archive
No. 3531 — Apple Kvass, Another Method
English historical translation of Molokhovets recipe No. 3531 from the 1901 Russian cookbook, retaining original methods and measures.
Cut ripe apples into slices and remove the cores. Thread the pieces loosely onto strings and dry outdoors in sunshine.
In a 4½-vedro barrel put 1 vedro of the dried apples and 1 vedro dried pears. Fill the barrel with previously boiled and cooled river water.
Keep in moderate warmth for about three days, then move to a basement. Leave uncorked but covered with linen until fermentation starts, then cork the barrel.
According to the source, the kvass is ready in three weeks. It recommends bottling with 10–20 raisins per bottle, sealing with resin and burying in sand.
Historical editorial note: Untreated river water, open fermentation and raisin-fed fermentation in tightly sealed bottles are not validated modern food-safety procedures.
Original source: Read Russian recipe No. 3531. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.