The 1901 Cookbook Archive
No. 1609 — Cold Sago with Red Wine
English historical translation of Molokhovets recipe No. 1609 from the 1901 Russian cookbook, retaining original methods and measures.
Cook one and a half glasses sago until half done; add one and a half glasses red wine and a stick of cinnamon and simmer gently.
When almost tender stir in half a glass sugar rubbed on lemon zest and cook, stirring, until thick.
Remove cinnamon, put sago on a dish and cool; or mould in a wetted, sugar-dusted form and turn out with cherry syrup.
Optionally add half a small glass of rum on moulding or layer with peeled orange segments.
To provide
1⅛ glasses sago, about ½ Russian pound ½ bottle red wine and ¾ glass sugar Cinnamon and zest of ½ lemon | Optional ¾ small glass rum 2 oranges Cherry syrup |
Historical editorial note: The quantities in the source method and ingredient table differ.
Original source: Read Russian recipe No. 1609. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.