The 1901 Cookbook Archive
No. 2441 — Rum Sauce for Pudding and Rice Cutlets
English historical translation of Molokhovets recipe No. 2441 from the 1901 Russian cookbook, retaining original methods and measures.
Mix ½ tablespoon of very fresh butter with 1 tablespoon of the finest flour, dilute with 1½ glasses of water, stir in ½ glass of fine sugar and boil well. Strain, add ¾ glass of white table wine, then a small glass of cognac and the juice of half a lemon. Bring just to a gentle boil and pour over puddings traditionally served with sabayon.
For a fasting-day version, replace the butter with 1 tablespoon of Provençal or walnut oil.
To provide
1 tablespoon butter. 1 tablespoon flour and ½ lemon. | ¾ glass table wine. ½ glass fine sugar and 1 small glass rum. |
Historical editorial note: The source calls the sauce ‘Rum Sauce’ and lists rum among the provisions, but the directions themselves say to add cognac. Both readings are retained.
Original source: Read Russian recipe No. 2441. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.