The 1901 Cookbook Archive
No. 3455 — Bishop with Bitter Orange and Malaga Wine
English historical translation of Molokhovets recipe No. 3455 from the 1901 Russian cookbook, retaining original methods and measures.
For a dry bishop concentrate, break about 3 pounds sugar into lumps of the size ordinarily served with tea.
Rub the lumps over bitter-orange skins. As each piece becomes yellow on all sides, scrape the scented sugar into a dish and continue rubbing with the same lump, repeating until the full sugar quantity has become fragrant powder.
Moisten with freshly expressed bitter-orange juice, making a thick consistency no thinner than kissel. Store in jars in a dry place.
When serving, dilute the concentrate with Malaga wine to taste.
Historical editorial note: The source provides a historical storage method without modern food-safety controls.
Original source: Read Russian recipe No. 3455. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.