The 1901 Cookbook Archive
No. 428 — Redcurrant Sauce for Roast Wild Boar or Chamois
English historical translation of Molokhovets recipe No. 428 from the 1901 Russian cookbook, retaining original methods and measures.
Rub ½ Russian pound of picked redcurrants through a sieve. Add ½ glass of wine, some roasting juices, ½ glass of sugar and a little cinnamon.
Stir in one teaspoon of potato starch dissolved in a spoonful of water, bring to the boil, strain and warm before serving.
To provide
½ Russian pound of redcurrants, described as ¼ glass in the ingredient list ½ glass of wine | ¼ glass of fine sugar 1 teaspoon of potato starch |
Historical editorial note: The method says ½ glass of sugar, but the supply list gives ¼ glass; the source also equates ½ Russian pound of currants with ¼ glass, an apparent inconsistency.
Original source: Read Russian recipe No. 428. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.