No. 3541 — Moscow Apple Kvass
English historical translation of Molokhovets recipe No. 3541 from the 1901 Russian cookbook, retaining original methods and measures.
Choose the sourest but fully ripe apples. Trim away the small leafy end and fill a barrel of any size with the fruit.
Cover with boiled water. Keep on ice in summer and autumn and in a dry cellar in winter.
Draw off the apple water and replenish with the same volume cooled boiled water. The printed text refers to recipe No. 3516, but a later editorial note explains that recipe No. 3537, describing Moscow kvass, was probably intended.
Lemon zest may be added because the author considers apples insufficiently aromatic. The source claims the drink can keep for a year and never spoil if every portion drawn off is replaced by water.
The author considers this a cheaper, more dependable substitute for bread kvass in households with plenty of apples.