The 1901 Cookbook Archive
No. 1610 — Cold Sago with Cherry Syrup
English historical translation of Molokhovets recipe No. 1610 from the 1901 Russian cookbook, retaining original methods and measures.
Cook sago as in No. 1609, replacing wine with cherry syrup, or use equal half-glass measures of red wine and cherry, barberry or redcurrant syrup.
Add half to one glass sugar flavoured with lemon zest, cook until tender and chill in a mould. Serve with the same syrup.
Historical editorial note: Cherry stones are mentioned in the original; do not crush or consume the kernels.
Original source: Read Russian recipe No. 1610. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.