The 1901 Cookbook Archive
No. 2415 — Sauce for Cauliflower and Asparagus
English historical translation of Molokhovets recipe No. 2415 from the 1901 Russian cookbook, retaining original methods and measures.
Mix one and a half spoons flour with one and a half spoons vegetable oil, preferably walnut or olive, and dilute with a glass water.
Boil, add half a bottle white wine, juice of half a lemon and two to four sugar lumps.
Bring to a boil, strain and pour over cauliflower, asparagus or similar vegetables.
Original source: Read Russian recipe No. 2415. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.