The 1901 Cookbook Archive
No. 2416 — Onion and Caraway Sauce
English historical translation of Molokhovets recipe No. 2416 from the 1901 Russian cookbook, retaining original methods and measures.
Cut five or six onions, scald with two or three glasses boiling water and cook until tender; press through a sieve.
Fry a spoonful toasted flour again in two spoons oil, add the onion purée, one and a half spoons caraway seeds and caramelized sugar.
Boil several times and serve with fish cutlets.
Original source: Read Russian recipe No. 2416. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.