No. 3552 — Sugar Mead
English historical translation of Molokhovets recipe No. 3552 from the 1901 Russian cookbook, retaining original methods and measures.
Boil 6 vedros water with 1 pud sugar, skimming, until 5 vedros remain. Pour into a tub and cool to the warmth of fresh milk in a warm room.
Dip a French bread roll into yeast until it absorbs at least a glass, and place the roll into the syrup. Add more yeast if no fermentation begins.
After about an hour of fermentation remove the roll, then add ¼ pound sturgeon isinglass, ½ pound crumbled orris root and zest of 25 lemons.
Transfer to a very strong barrel, cork tightly and keep on ice for twelve days, then uncork and bottle.
The author recommends drinking only after another four months in a cellar and praises its flavour.