The 1901 Cookbook Archive
No. 1285 — Cod with Cherry and Red Wine Sauce
English historical translation of Molokhovets recipe No. 1285 from the 1901 Russian cookbook, retaining original methods and measures.
Boil the cod in milk as in No. 1281, drain, scald with boiling water and drain again.
Fry ¾ glass of cherry purée with a spoonful of butter, dilute with 1½ glasses of water or broth and add a little sugar.
If desired add two or three ground cloves and cinnamon. Thicken with one teaspoon of potato starch diluted in a spoonful of water, and boil.
Add ½–1 glass of red wine and heat until very hot, then pour over the cod.
Original source: Read Russian recipe No. 1285. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.