The 1901 Cookbook Archive
No. 3539 — Moscow Barberry Kvass
English historical translation of Molokhovets recipe No. 3539 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare in the same way as other Moscow fruit kvasses, but fill the vessel only halfway with barberries.
The author explains that a full bottle or barrel of barberries would make the drink too sour.
Original source: Read Russian recipe No. 3539. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.