The 1901 Cookbook Archive
No. 4006 — Tomato Purée for Soups and Sauces
English historical translation of Molokhovets recipe No. 4006 from the 1901 Russian cookbook, retaining original methods and measures.
Cut ripe red tomatoes, discard the watery juice and seeds and put the flesh in a saucepan.
Bring to the boil several times without adding water, using their own juices, then rub through a sieve.
Return the purée to the heat and reduce until thick, stirring constantly against scorching.
When cool, place in a jar, cover with Provençal (olive) oil, tie with animal bladder and keep cold and dry.
Historical editorial note: Tomato purée sealed under oil without validated processing can pose serious microbial hazards; this is historical documentation only.
Original source: Read Russian recipe No. 4006. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.