The 1901 Cookbook Archive

Original Russian Recipes — English Translation

Read complete English translations of recipes from Elena Molokhovets’ 1901 cookbook, with historic measures and links to their Russian originals.

The original Russian cookbook contains 3,955 recipe records. English translations are published in source-number order, in blocks of 300. Each available recipe is translated in full, with historic measures and a direct link to the Russian original.

Block 1 — first 300 original recipes

40 of 300 English translations published and checked. The first block covers source numbers 1–302 because numbers 64 and 293 are missing from the digital source. Unfinished recipes are not published as incomplete English pages.

No. 1 — Basic Yellow Broth, Medium StrengthOriginal recipe No. 1 · 1901 No. 2 — Simpler Yellow BrothOriginal recipe No. 2 · 1901 No. 3 — Clear Double-Strength Yellow Broth (Consommé)Original recipe No. 3 · 1901 No. 4 — Red Broth, Medium StrengthOriginal recipe No. 4 · 1901 No. 5 — Double-Strength Red Broth (Consommé)Original recipe No. 5 · 1901 No. 6 — Strong Broth with Wine, Served in CupsOriginal recipe No. 6 · 1901 No. 7 — Broth from Dried StockOriginal recipe No. 7 · 1901 No. 8 — English Meat Tea for the SickOriginal recipe No. 8 · 1901 No. 9 — Bottled Broth for the SickOriginal recipe No. 9 · 1901 No. 10 — Broth with Rum, Historically Recommended for Children and AdultsOriginal recipe No. 10 · 1901 No. 11 — Broth Made from Bones AloneOriginal recipe No. 11 · 1901 No. 12 — Broth of Herbs for Strong StomachsOriginal recipe No. 12 · 1901 No. 13 — Oyster Broth for the SickOriginal recipe No. 13 · 1901 No. 14 — Wallachian Red Broth with Roots, Double StrengthOriginal recipe No. 14 · 1901 No. 15 — French Julienne SoupOriginal recipe No. 15 · 1901 No. 16 — Spring Soup (Printanière)Original recipe No. 16 · 1901 No. 17 — Soup with Savoy Cabbage (Pot-au-Feu)Original recipe No. 17 · 1901 No. 18 — Broth with Salted CucumbersOriginal recipe No. 18 · 1901 No. 19 — Ordinary Chicken BrothOriginal recipe No. 19 · 1901 No. 20 — Chicken Broth, Another MethodOriginal recipe No. 20 · 1901 No. 21 — Chicken Broth, a Third MethodOriginal recipe No. 21 · 1901 No. 22 — Double-Strength Chicken ConsomméOriginal recipe No. 22 · 1901 No. 23 — Turkey BrothOriginal recipe No. 23 · 1901 No. 24 — Broth with Asparagus and Spinach LeavesOriginal recipe No. 24 · 1901 No. 25 — Veal BrothOriginal recipe No. 25 · 1901 No. 26 — Mutton Broth with Shaped RootsOriginal recipe No. 26 · 1901 No. 27 — English-Style Red Broth with Calf's HeadOriginal recipe No. 27 · 1901 No. 28 — Pigeon Soup with Fresh Shelled PeasOriginal recipe No. 28 · 1901 No. 29 — Game BrothOriginal recipe No. 29 · 1901 No. 30 — Young Turkey Soup with Morels, Meatballs or QuenellesOriginal recipe No. 30 · 1901 No. 31 — White SoupOriginal recipe No. 31 · 1901 No. 32 — Soup of Salted Saffron Milk CapsOriginal recipe No. 32 · 1901 No. 33 — Wallachian White SoupOriginal recipe No. 33 · 1901 No. 34 — Tripe SoupOriginal recipe No. 34 · 1901 No. 35 — Soup of Young Beet GreensOriginal recipe No. 35 · 1901 No. 36 — Veal Kidney SoupOriginal recipe No. 36 · 1901 No. 37 — Rassolnik with KidneyOriginal recipe No. 37 · 1901 No. 38 — Rassolnik with Goose GibletsOriginal recipe No. 38 · 1901 No. 39 — Fish Soup Made with Meat BrothOriginal recipe No. 39 · 1901 No. 40 — Green Shchi from Young NettlesOriginal recipe No. 40 · 1901

Read the historical source

Russian pounds, zolotniks, glasses and old measures are retained in the translated text. See the English guide to historical measurements. Every translated recipe links to the original Russian text and its historical scan information.

Historical document, not modern health advice. The 1901 cookbook includes obsolete food storage, raw meat and medical claims that should not be used as contemporary instructions.

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