The 1901 Cookbook Archive
No. 2412 — Sweet-and-Sour Raisin Sauce for Fish and Cutlets
English historical translation of Molokhovets recipe No. 2412 from the 1901 Russian cookbook, retaining original methods and measures.
Fry two spoons toasted flour in two or three spoons oil; dilute with fish stock or water previously boiled with onion, roots and spices.
Add caramelized sugar, boil several times and strain.
Stir in a small glass wine, three or four sugar lumps, vinegar or lemon juice and half a glass scalded sultanas.
If desired add a quarter glass peeled sweet almonds; bring to a boil once.
Serve with fish or potato and rice cutlets.
Original source: Read Russian recipe No. 2412. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.