No. 3553 — Excellent Mead
English historical translation of Molokhovets recipe No. 3553 from the 1901 Russian cookbook, retaining original methods and measures.
For 6 vedros water take 20 pounds good honey and 9 zolotniks cinnamon. Boil in a cauldron until 3 vedros remain, then cool to the warmth of freshly drawn milk.
Take a six-kopeck French bread roll, cut away its crust and coat the crumb with the finest yeast. Add it with a small three-finger pinch of hops.
If fermentation is weak add about 2 more spoonfuls yeast. After one hour of satisfactory activity remove the bread and strain.
Pour into a very sturdy barrel, adding aromatics each tied separately in muslin: 9 zolotniks cardamom, 9 zolotniks chopped orris root, 6 zolotniks cloves and ¼ pound sturgeon isinglass.
Cork the barrel very tightly and bury deeply in ice for twelve days. Then bottle, cork, seal with resin and keep on ice. The author says it may be drunk after two months.