The 1901 Cookbook Archive
No. 2409 — Pickled-Cucumber Sauce
English historical translation of Molokhovets recipe No. 2409 from the 1901 Russian cookbook, retaining original methods and measures.
Cut three to six pickled cucumbers into small oblong pieces.
Heat one spoonful toasted flour No. 390 with two or three spoons sunflower, poppy-seed or other oil, chopped fresh parsley, two glasses stock and half a glass cucumber brine.
Optionally add mushroom stock and caramelized sugar No. 391. Boil thoroughly.
Serve with boiled or fried fish, adding dill immediately before serving.
Original source: Read Russian recipe No. 2409. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.