The 1901 Cookbook Archive
No. 483 — Cherry Sauce for Pudding
English historical translation of Molokhovets recipe No. 483 from the 1901 Russian cookbook, retaining original methods and measures.
Take ½ Russian pound of ripe cherries and remove their stones. The old recipe instructs the cook to crush three to six of the stones and combine them with the cherries.
Add 1½ glasses of water, boil and rub through a sieve. Add ½ glass of table wine, a little ground cinnamon and the zest of ½ lemon, then one teaspoon of potato starch diluted with a spoonful of water.
Add ¼ Russian pound of sugar, or enough for sweetness, and bring to the boil.
To provide
1½ glasses of cherries, approximately ½ Russian pound ⅛–½ glass of wine, as listed Cinnamon or zest of ½ lemon | 1 teaspoon of potato starch ½ glass of sugar |
Historical editorial note: Do not copy the old instruction to crush cherry stones: cherry kernels contain potentially toxic cyanogenic compounds. The method also calls for ¼ pound of sugar and ½ glass of wine, while the ingredient list gives amounts in different measures.
Original source: Read Russian recipe No. 483. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.