No. 3563 — Bread Vinegar, Another Method
English historical translation of Molokhovets recipe No. 3563 from the 1901 Russian cookbook, retaining original methods and measures.
Boil 3 shtofs rainwater in a well-lined saucepan or samovar and dissolve 12 lots finely crushed cream of tartar and 18 lots good honey.
Add 3½ shtofs more rainwater and ½ shtof rye vodka, then pour into a one-vedro bottle, filling it about seven-eighths.
Cover 12–16 lots rye bread with 3 glasses strong vinegar. When softened, add both bread and vinegar to the bottle, stirring with a long clean wooden stick.
Cover the neck with cloth rather than a cork, and leave undisturbed on a cupboard in a warm room for eight to ten weeks.
When the vinegar is considered ready, decant and bottle. The remaining culture can be replenished with water, honey and vodka in the stated proportions without adding more cream of tartar or bread.
The source expects about 7 shtofs vinegar and suggests optionally adding skimmed jam foam or berries left from nalivka and other infused drinks.