The 1901 Cookbook Archive
No. 3456 — Quick Bishop with Bitter Orange and Cahors Wine
English historical translation of Molokhovets recipe No. 3456 from the 1901 Russian cookbook, retaining original methods and measures.
Take a ripe bitter orange and remove its zest in a very thin layer. Rub it with fine sugar until the sugar absorbs its aroma and colour.
Remove all the white pith from the orange and crush the flesh into the scented sugar, discarding every seed. Add enough sugar that it becomes thoroughly moist with juice and tastes faintly bitter.
Pour over 1 bottle Cahors wine, infuse for four or five hours and strain. For a stronger orange flavour, use less wine or more bitter orange.
Original source: Read Russian recipe No. 3456. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.