The 1901 Cookbook Archive
No. 2625 — Rice with Coffee Sauce
English historical translation of Molokhovets recipe No. 2625 from the 1901 Russian cookbook, retaining original methods and measures.
Cook the rice as directed in the preceding recipe and add finely shredded candied orange peel. For the sauce, bring 1½ glasses of strong, good-quality coffee without chicory to a boil with ¼ pound of sugar.
Stir in 1 teaspoon of potato or maize flour diluted with a tablespoon of water, boil while stirring, and strain. If desired, add about ½ glass of almond milk. Pour the sauce over the rice when serving.
Original source: Read Russian recipe No. 2625. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.