The 1901 Cookbook Archive
No. 3543 — Moscow Redcurrant Kvass
English historical translation of Molokhovets recipe No. 3543 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare as for other Moscow fruit kvasses.
Because redcurrants are considered lacking in aroma, whole roses may be put with the fruit without removing their petals; the author believes whole roses give a stronger scent.
Historical editorial note: For any modern food use, only edible unsprayed rose varieties would be appropriate; long-term infusion has not been validated for safety.
Original source: Read Russian recipe No. 3543. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.