The 1901 Cookbook Archive
No. 486 — Syrup and Wine Sauce for Pudding
English historical translation of Molokhovets recipe No. 486 from the 1901 Russian cookbook, retaining original methods and measures.
Mix ¾ glass of fruit syrup with ⅓ glass of Madeira or red wine and one glass of water. Add sugar if the syrup is not sufficiently sweet, then bring to the boil.
Mix one teaspoon of potato flour with two or three spoonfuls of water; pour it into the sauce and bring to the boil while stirring continuously. Pour over pudding on its serving dish.
To provide
¾ glass of fruit syrup ⅓ glass of Madeira or red wine | 1 teaspoon of potato flour Sugar, if required |
Original source: Read Russian recipe No. 486. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.