The 1901 Cookbook Archive
No. 2423 — Redcurrant Sauce for Roast Fish
English historical translation of Molokhovets recipe No. 2423 from the 1901 Russian cookbook, retaining original methods and measures.
Rub 1½ glasses of cleaned redcurrants through a sieve. Add ¼–½ glass of wine, 1 glass of juices from a large baked fish, a little cinnamon and ½ glass of sugar. Stir 1 teaspoon of potato flour into 1 tablespoon of cold water and add it to the sauce; mix, bring to the boil, strain and pour over the baked fish.
Original source: Read Russian recipe No. 2423. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.