The 1901 Cookbook Archive
No. 420 — Sweet-and-Sour Onion Sauce
English historical translation of Molokhovets recipe No. 420 from the 1901 Russian cookbook, retaining original methods and measures.
Finely chop eight onions and simmer in three or four glasses of broth until soft.
Brown one spoonful of flour in ½ spoonful of butter. Add the boiling onion broth, stir and cook.
Season to taste with caramelized sugar, salt, ordinary sugar, vinegar or gooseberry juice, bring to the boil and rub through a sieve. Serve with boiled beef or mutton.
To provide
½ spoonful of flour and ½ spoonful of butter, as listed 8 onions and broth Caramelized sugar | Vinegar or gooseberry juice No. 3356 Salt and sugar |
Historical editorial note: The method gives one spoonful of flour, the supply table ½ spoonful.
Original source: Read Russian recipe No. 420. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.