No. 3533 — Very Tasty Lemon Kvass
English historical translation of Molokhovets recipe No. 3533 from the 1901 Russian cookbook, retaining original methods and measures.
Cut 5 lemons into slices, removing every seed, and put into a tub with 1 pound raisins and 4 pounds molasses or honey. Add 30 bottles boiling water.
Once cool, mix approximately 5 zolotniks dry yeast with a teacup of water and 3 tablespoons fine wheat flour, then add to the kvass.
The next day add 6 bottles cold water. Once the lemons and raisins rise and foam appears, skim them off.
Strain the kvass into bottles with 2–3 raisins in each, cork thoroughly and store cold, preferably on ice, for five or six days. The author says it may be used on the fifth day.
The source notes that the kvass is usually scalded in the morning and the yeast added around four or five in the afternoon.