The 1901 Cookbook Archive
No. 1081 — Duck with Fresh Cabbage and Sour-Cream Sauce
English historical translation of Molokhovets recipe No. 1081 from the 1901 Russian cookbook, retaining original methods and measures.
Boil a large head of cabbage in salted water, drain in a sieve and cut into pieces.
Boil ducks with root vegetables and spices as described for goose in No. 1067.
Arrange the ducks on a dish, surround with cabbage, sprinkle with breadcrumbs and pour over sour-cream sauce as in No. 1067.
Put in the oven until browned.
To provide
1–2 ducks, according to size 1 carrot and 1 leek 1 parsley root and 1 onion 6–7 allspice berries 2–3 bay leaves | 1 head of cabbage 1 spoonful of butter and ½ glass of flour ½–1 glass of sour cream 2–3 rusks |
Original source: Read Russian recipe No. 1081. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.