No. 3535 — Apple Juice or Cider
English historical translation of Molokhovets recipe No. 3535 from the 1901 Russian cookbook, retaining original methods and measures.
The author recommends this inexpensive drink where apples are plentiful. Pick tart and sweet apples separately and spread on straw until soft but not rotten.
Chop the apples finely, as for shredded cabbage, and press out their juices separately. Let the tart juice settle on ice for three or four days until the sediment sinks.
Carefully decant and mix sweet juice into the tart juice to taste. Bottle, add 2 raisins to each bottle, cork and seal with resin.
Store on ice initially and move to a dry cellar before winter. The author claims it will last more than a year if kept cold, but warns bottles may burst if warm.