The 1901 Cookbook Archive
No. 2343 — Fresh or Dried Cherry Soup
English historical translation of Molokhovets recipe No. 2343 from the 1901 Russian cookbook, retaining original methods and measures.
Rinse a glass dried cherries or two pounds fresh cherries, lightly crush in a mortar and cover with water.
Bring to a boil in a stoneware saucepan, stirring in a spoonful potato starch diluted with a glass cold water.
Add half to three quarters pound sugar, a little cinnamon if desired, and half to three glasses light white or red table wine.
Boil again and serve poured over dry biscuits or croûtons.
To provide
1 glass dried cherries or 2 pounds fresh ¼ lemon and half a cinnamon stick | 1–3 glasses wine 1½–2 glasses lump sugar 1 spoonful potato starch |
Historical editorial note: The source lists lemon in the supply table but does not use it explicitly in the instructions.
Original source: Read Russian recipe No. 2343. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.