The 1901 Cookbook Archive
No. 494 — Excellent Rum Sauce for Puddings
English historical translation of Molokhovets recipe No. 494 from the 1901 Russian cookbook, retaining original methods and measures.
Rub ½ spoonful of the freshest butter with one spoonful of fine flour. Dilute with 1½ glasses of water, add ½ glass of fine sugar and boil thoroughly. Strain.
Add ¾ glass of white table wine, one small glass of cognac and the juice of half a lemon. Bring just to the boil and serve over puddings that would also be served with sabayon.
For a fasting-day variation, replace the butter with one spoonful of Provençal olive oil or walnut oil.
To provide
1 spoonful of butter 1 spoonful of flour and ½ lemon | ¾ glass of table wine ½ glass of fine sugar and 1 small glass of rum |
Historical editorial note: The preparation specifies ½ spoonful of butter and cognac; the supply list specifies one spoonful of butter and rum. These differences are preserved rather than silently resolved.
Original source: Read Russian recipe No. 494. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.