The 1901 Cookbook Archive
No. 2438 — Cranberry Sauce for Pudding — Source Text Duplicates Syrup Sauce
English historical translation of Molokhovets recipe No. 2438 from the 1901 Russian cookbook, retaining original methods and measures.
Mix ¾ glass of syrup, ⅓ glass of Madeira or red wine and 1 glass of water. Add sugar if necessary and bring to the boil. Stir 1 teaspoon of potato flour into 2–3 tablespoons of water, add to the sauce and bring to the boil, stirring constantly. Pour over the pudding.
To provide
¾ glass syrup. ⅓ glass Madeira or red wine. | 1 teaspoon potato flour. (Sugar, if necessary). |
Historical editorial note: Although the Russian heading reads “Cranberry Sauce for Pudding”, its entire extant text repeats recipe No. 2436, “Syrup Sauce for Pudding”, and contains no cranberries. The repetition is preserved rather than inventing a missing cranberry recipe.
Original source: Read Russian recipe No. 2438. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.