The 1901 Cookbook Archive
No. 3562 — Wine Vinegar
English historical translation of Molokhovets recipe No. 3562 from the 1901 Russian cookbook, retaining original methods and measures.
For 5–6 bottles of wine that has become sour or spoiled, the author suggests transferring it into a barrel.
Add 1 vedro cold boiled water, about 2 pounds sugar or honey and approximately 3 zolotniks cream of tartar.
Keep warm with an open bunghole covered in linen. The source mentions that some cooks added an old swallow's nest.
After about two months, the author says the vinegar should be ready and is bottled in clean large or small bottles.
Historical editorial note: Do not use spoiled or contaminated wine or a bird's nest in food processing. The historical method does not prove adequate vinegar acidity for pickling.
Original source: Read Russian recipe No. 3562. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.