The 1901 Cookbook Archive
No. 1016 — Hen Stewed with Lemon or Gooseberry Juice
English historical translation of Molokhovets recipe No. 1016 from the 1901 Russian cookbook, retaining original methods and measures.
Place a cleaned and eviscerated hen cut into four pieces in a steam saucepan.
Add one glass of good broth, ¼ glass of lemon juice or gooseberry juice as in No. 3798, ¼ Russian pound of fresh butter and a little salt.
Cover tightly, cook until the hen is done and serve.
To provide
1 hen and 2 lemons, or ¼ glass of gooseberry juice | 1 glass of broth, salt and ¼ Russian pound of butter |
Historical editorial note: The original measures lemon by number of fruits in the list and by ¼ glass of juice in the directions.
Original source: Read Russian recipe No. 1016. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.