The 1901 Cookbook Archive
No. 2434 — Plum Sauce for Pudding
English historical translation of Molokhovets recipe No. 2434 from the 1901 Russian cookbook, retaining original methods and measures.
Boil 15 ripe plums in 2 glasses of water with either ½ vershok of cinnamon or 3–6 cloves. Rub through a sieve, mix with ¼ pound of sugar and ½–1 glass of table wine, and bring to the boil. Stir 1 teaspoon of potato flour into ⅛ glass of cold water, pour it in, and boil again while stirring.
To provide
15 plums and ½ vershok cinnamon. Or 3–6 cloves. | ½ glass sugar and ½ glass wine. 1 teaspoon potato flour. |
Original source: Read Russian recipe No. 2434. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.