The 1901 Cookbook Archive
No. 3534 — Light Ginger Kvass
English historical translation of Molokhovets recipe No. 3534 from the 1901 Russian cookbook, retaining original methods and measures.
For 10 bottles water use 1 pound good dark molasses, 3 finely sliced ginger roots and 1 sliced, seeded lemon.
Bring to a vigorous boil about five times, then cool to the warmth of fresh milk and add 1 zolotnik dry yeast.
Stir, cover with a napkin and leave in a warm room until the lemon pieces rise. Skim them out, bottle, cork tightly and seal with resin.
Leave for about five days. The author judges readiness by effervescence.
Historical editorial note: The period sealed-bottle fermentation method is a pressure hazard and should not be reproduced without validated controls.
Original source: Read Russian recipe No. 3534. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.