The 1901 Cookbook Archive
No. 3540 — Moscow Cherry Kvass
English historical translation of Molokhovets recipe No. 3540 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare in the same way as cloudberry kvass in recipe No. 3538.
Remove the stem from every cherry, leaving a small hole, so that the fruit releases its juice more readily.
Sweeten only at the time of drinking.
Historical editorial note: Extended infusion and repeatedly replacing liquid are historical methods without modern safety validation.
Original source: Read Russian recipe No. 3540. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.