The 1901 Cookbook Archive
No. 2342 — Plum Soup with Wine
English historical translation of Molokhovets recipe No. 2342 from the 1901 Russian cookbook, retaining original methods and measures.
Put six glasses ripe Hungarian plums into a pot, adding just enough water to cover. Cook, stirring often to prevent burning.
When soft, press through a sieve and add cinnamon, a glass sugar, three or four crushed cloves and a glass table wine.
Bring to a boil and pour over bread croûtons.
Instead of wine, use one and a half glasses very fresh sour cream.
To provide
½ garnets measure of plums ½ teaspoon cinnamon 1–2 glasses sugar 3–4 cloves | 1 glass table wine Or 1½ glasses sour cream 1 Polish roll for croûtons |
Historical editorial note: The historic main text and ingredient list give somewhat different sugar amounts.
Original source: Read Russian recipe No. 2342. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.