The 1901 Cookbook Archive
No. 3546 — Homemade Beer
English historical translation of Molokhovets recipe No. 3546 from the 1901 Russian cookbook, retaining original methods and measures.
Mix 1 garnetz ground rye malt with 1 garnetz rye flour and work into a dough with warm water.
Take a large earthenware pot with a small hole near the bottom for draining wort. Lay straw on the bottom, transfer the dough, cover with a lid and put in the hottest bread oven.
The next morning remove the pot and drain the wort, then add boiling water and drain again.
Boil a handful of hops for the batch and add to the collected wort. When all wort has drained, add 1 glass yeast.
After fermentation the author bottles the beer and corks tightly. The expected yield is 25–30 bottles.
Historical editorial note: The period recipe does not measure alcohol, microbial quality or bottle pressure. This is historical documentation, not modern safe brewing guidance.
Original source: Read Russian recipe No. 3546. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.