The 1901 Cookbook Archive
No. 2632 — Cold Sago with Cherry Syrup
English historical translation of Molokhovets recipe No. 2632 from the 1901 Russian cookbook, retaining original methods and measures.
Cook sago according to recipe No. 2631, but replace the red wine with cherry syrup containing the pits, as directed in the historical source. Alternatively use ¾ glass of red wine and ¾ glass of cherry, barberry or currant syrup.
Add ½–1 glass of sugar rubbed with lemon zest and cook until soft. Transfer to a mould and cool. At serving, turn out and pour over more of the same syrup.
Historical editorial note: The original mentions cherry syrup with pits, which should not be interpreted as a recommendation to crush or eat cherry kernels.
Original source: Read Russian recipe No. 2632. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.