The 1901 Cookbook Archive
No. 498 — Raspberry, Strawberry, Cherry, Barberry or Redcurrant Syrup Sauce
English historical translation of Molokhovets recipe No. 498 from the 1901 Russian cookbook, retaining original methods and measures.
Before dinner, dilute thick prepared fruit syrup with water to make two glasses in all. Boil and, if desired, add no more than one teaspoon of potato flour mixed with one or two spoonfuls of water. Bring to the boil, strain and pour over pudding.
The required quantity of thick syrup is between ⅓ and ¾ glass.
If no syrup is available, use two to four spoonfuls of jam for two glasses of sauce. Dilute with water, boil, strain and add one teaspoon of potato flour mixed with two or three spoonfuls of water. Boil while stirring, and strain again if lumps form.
Original source: Read Russian recipe No. 498. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.