The 1901 Cookbook Archive
No. 2417 — Sweet-and-Sour Onion Sauce
English historical translation of Molokhovets recipe No. 2417 from the 1901 Russian cookbook, retaining original methods and measures.
Lightly fry a spoonful toasted flour No. 390 in two or three spoons oil and dilute with two glasses water in which three large finely chopped onions have been boiled.
Add vinegar, salt and caramelized sugar No. 391, boil and sieve.
Scatter herbs into the sauce, adjusting until sweet and sour.
Serve with boiled potatoes, fish cutlets and other dishes.
Original source: Read Russian recipe No. 2417. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.