The 1901 Cookbook Archive
No. 432 — Tomato Sauce
English historical translation of Molokhovets recipe No. 432 from the 1901 Russian cookbook, retaining original methods and measures.
Cut two or three very ripe tomatoes in half, remove the seeds and chop finely.
Brown one spoonful of flour in ½ spoonful of butter, add the tomatoes or ¼ Russian pound of tomato paste, and fry lightly.
Dilute with three glasses of broth, boil and strain. Add sour cream, a little cayenne pepper and lemon juice if needed.
Pour over boiled beef, mutton, turkey, chicken or another cooked meat.
To provide
2–3 tomatoes or ¼ Russian pound of tomato paste 1 spoonful of flour and ½ spoonful of butter 2–3 glasses of broth | 2–3 spoonfuls of sour cream Optional cayenne pepper and lemon juice |
Original source: Read Russian recipe No. 432. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.