The 1901 Cookbook Archive
No. 3542 — Moscow Pear Kvass
English historical translation of Molokhovets recipe No. 3542 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare as for Moscow apple kvass in recipe No. 3541, trimming a little from the upper end of the pears.
Use very sour pears considered unsuitable for eating. Every time a portion is drawn off, add the same volume previously boiled water.
Sweeten just before drinking.
Historical editorial note: The original long-term fruit-water storage is not modern validated safety guidance.
Original source: Read Russian recipe No. 3542. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.