The 1901 Cookbook Archive
No. 489 — Cranberry Sauce for Pudding
English historical translation of Molokhovets recipe No. 489 from the 1901 Russian cookbook, retaining original methods and measures.
Put ⅔ glass of cranberries in a little water with half a vershok of cinnamon and bring to the boil. Strain, pressing the berries with a spoon.
Take two glasses of this juice, add sugar and boil. Mix a teaspoon of potato flour with a spoonful of water, pour into the juice and boil vigorously for three or four minutes while stirring.
Pour over the pudding and serve the remainder in a sauceboat.
To provide
⅔ glass of cranberries ½ vershok of cinnamon | ½ glass of sugar Optional 1 teaspoon of potato flour |
Original source: Read Russian recipe No. 489. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.