The 1901 Cookbook Archive
No. 484 — Plum Sauce for Pudding
English historical translation of Molokhovets recipe No. 484 from the 1901 Russian cookbook, retaining original methods and measures.
Cook fifteen ripe plums with cinnamon or three to six cloves in two glasses of water until soft, then rub through a sieve.
Mix with ½ Russian pound of sugar and ½–1 glass of table wine. Bring to the boil, add one teaspoon of potato starch mixed with ½ glass of cold water, and boil again while stirring.
Original source: Read Russian recipe No. 484. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.