The 1901 Cookbook Archive
No. 3719 — Soaked Apples in Rye-Malt Wort
English historical translation of Molokhovets recipe No. 3719 from the 1901 Russian cookbook, retaining original methods and measures.
Mix 1 garnetz (¼ vedro) rye malt and 2 vedros cold water in a barrel; leave until morning.
Pour into a kettle, add 1 full teaspoon salt and boil gently for two hours. Strain and add up to 2½ pounds sugar per vedro liquid.
Sugar may be omitted, but the author advises draining and replacing the wort if the apples make it too sour.
Historical editorial note: Replacing souring liquid does not substitute for validated microbial controls.
Original source: Read Russian recipe No. 3719. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.