No. 207 — Chilled Cherry Soup
Complete English translation of Molokhovets recipe No. 207 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
The 1901 text takes ½ garnets, or about two Russian pounds, of ripe cherries with their stems removed, and describes a traditional crushed-fruit preparation. It includes the fruit stones, an obsolete and unsafe feature of the original method.
The preparation includes cinnamon, two or three crushed cloves and sieving, followed by ½ Russian pound of sugar, one to one and a half glasses of red wine and lemon juice, diluted with boiled and cooled water.
Add whole pitted cherries, chill on ice and serve with sponge biscuits.
To provide
¾ garnets, about 3 Russian pounds, of cherries Cinnamon and 2–3 cloves ½–1 Russian pound of fine sugar | 1–1½ glasses of red wine and one lemon Alternatively 2 glasses of fresh thin sour cream in place of wine and lemon |