The 1901 Cookbook Archive
No. 2433 — Cherry Sauce for Pudding
English historical translation of Molokhovets recipe No. 2433 from the 1901 Russian cookbook, retaining original methods and measures.
Take ½ pound of ripe cherries and remove the stones. Crush 3–6 stones and mix them with the cherries, add 1½ glasses of water, boil and rub through a sieve. Stir in ½ glass of table wine, a little ground cinnamon and the zest from ½ lemon. Thicken with 1 teaspoon of potato flour mixed into 1 tablespoon of water; add ¼ pound of sugar, or enough to taste sweet, and bring to the boil.
To provide
1½ glasses cherries, approximately ½ pound. ⅛–½ glass wine. Cinnamon or zest of ½ lemon. | 1 teaspoon potato flour. ½ glass sugar. |
Historical editorial note: The original instructs the cook to crush cherry stones. Cherry kernels can release cyanogenic compounds; do not treat this historical technique as safe modern practice.
Original source: Read Russian recipe No. 2433. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.