The 1901 Cookbook Archive
No. 3536 — Pear Juice or Cider
English historical translation of Molokhovets recipe No. 3536 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare as for apple cider in recipe No. 3535, but do not use poor-quality astringent pears that make the mouth pucker.
Pick pears and spread on straw until they develop a pleasant flavour, but do not let them rot or even become soft.
Chop, press out the juice and proceed as for apple cider. The author notes that pear cider keeps for a shorter time than apple cider and can be tasty when good fruit is used.
Historical editorial note: The linked historic bottle-fermentation process may generate dangerous pressure and does not validate a safe shelf life.
Original source: Read Russian recipe No. 3536. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.