The 1901 Cookbook Archive
No. 3554 — Raspberry Sugar Mead
English historical translation of Molokhovets recipe No. 3554 from the 1901 Russian cookbook, retaining original methods and measures.
This berry mead is said to follow recipe No. 3553, but the source then gives sugar-and-water proportions rather than the honey quantities of that recipe.
Instead of 6 vedros water per pud sugar, use only 5 and reduce by boiling to 4 vedros. Remove from the heat and, after half an hour, add 1 vedro freshly pressed raspberry juice.
Stir and, when nearly cool, add yeast. The source refers to recipe No. 3532 for subsequent steps.
If the colour seems too pale, it suggests cochineal. Press raspberry juice as for oil rather than rubbing berries through a sieve. The author says other berries may be used similarly.
Historical editorial note: References to Nos. 3553 and 3532 are inconsistent with the sugar-mead preparation and are preserved as printed. Modern food-grade identification of cochineal and safe fermentation controls would be essential.
Original source: Read Russian recipe No. 3554. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.