The 1901 Cookbook Archive
No. 3555 — Blackcurrant Sugar Mead
English historical translation of Molokhovets recipe No. 3555 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare in the manner of raspberry sugar mead, referring to recipes Nos. 3554 and 3553.
Instead of raspberry juice, use blackcurrant juice expressed with a press.
If too pale, the author recommends colouring with bilberry juice.
Historical editorial note: The historical fermentation process and inconsistent source cross-references are not modern safety instructions.
Original source: Read Russian recipe No. 3555. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.