The 1901 Cookbook Archive
No. 482 — Red-Wine or Church-Wine Sauce for Puddings
English historical translation of Molokhovets recipe No. 482 from the 1901 Russian cookbook, retaining original methods and measures.
Boil two glasses of red wine or wine of the kind used in church with one glass of fine sugar, a vershok-length piece of cinnamon and, if desired, two or three cloves.
Pour some sauce over the pudding and serve the remainder separately in a sauceboat.
Historical editorial note: Church wine reproduces the original historical designation tserkovnoe vino. Vershok is an old Russian measure of length.
Original source: Read Russian recipe No. 482. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.