The 1901 Cookbook Archive
No. 672 — Turnip Sauce with Malaga Wine
English historical translation of Molokhovets recipe No. 672 from the 1901 Russian cookbook, retaining original methods and measures.
Wash six to eight turnips, peel and cut each into several neat pieces. Lower into boiling salted water, and as soon as it boils again, drain in a sieve and rinse with cold water.
Put in a saucepan with one spoonful of butter rubbed with one spoonful of flour and about two glasses of broth. Cook vigorously under a lid until the turnips are tender and the liquid is reduced to sauce consistency.
Near the end, add one glass of Malaga wine, sugar and salt.
To provide
6–8 turnips 1 spoonful of butter | 1 spoonful of flour and 1 glass of Malaga wine 1–3 lumps of sugar and 2 glasses of stock |
Original source: Read Russian recipe No. 672. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.