The 1901 Cookbook Archive
No. 2341 — Sago Soup with Wine
English historical translation of Molokhovets recipe No. 2341 from the 1901 Russian cookbook, retaining original methods and measures.
Rinse three quarters glass red or white sago in cold water and drain.
Put in a pan with two bottles cold water, half to three quarters pound sugar, a little lemon zest, cinnamon and two or three cloves.
Simmer while stirring until soft and transparent but not overcooked.
Five minutes before serving add one to three glasses red wine, and if desired a glass barberry, redcurrant or cherry juice.
Bring once to a boil and pour into a tureen over dry croûtons or rusks.
To provide
¾ glass sago 1–3 glasses red wine ½–¾ pound sugar ¼ lemon and ½ vershok cinnamon | 2–3 cloves 1 glass barberry, redcurrant or cherry juice |
Original source: Read Russian recipe No. 2341. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.