The 1901 Cookbook Archive
No. 593 — Swede Sauce with Malaga Wine
English historical translation of Molokhovets recipe No. 593 from the 1901 Russian cookbook, retaining original methods and measures.
Peel six small swedes, bring to the boil once in salted water, drain in a sieve and rinse with cold water. Cut each into several pieces and transfer to a saucepan.
Add one spoonful of butter rubbed with ½ spoonful of flour, approximately two glasses of broth and one glass of Malaga wine. Add a spoonful of sugar.
Cook vigorously under a lid until the swedes soften and the liquid reduces to sauce consistency. Serve.
To provide
6–8 swedes 1 spoonful of butter | ½ spoonful of flour and 1 glass of Malaga ½–1 spoonful of sugar and optionally 2 glasses of broth |
Original source: Read Russian recipe No. 593. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.