The 1901 Cookbook Archive
No. 6 — Strong Broth with Wine, Served in Cups
A complete English translation of historical recipe No. 6 from Elena Molokhovets’ 1901 cookbook, retaining the original quantities and method.
Prepare the broth as for red broth No. 4 or No. 5. If desired, add approximately ½ glass of good sherry or Madeira.
When pouring it into cups, do not add dill or soup roots. Serve with a selection of little pies, Nos. 279–346, or with poached eggs, No. 289.
This is a description of a historical alcoholic variation of broth, not a current recommendation for serving alcohol.