The 1901 Cookbook Archive
No. 1329 — Whole Boiled Crayfish
English historical translation of Molokhovets recipe No. 1329 from the 1901 Russian cookbook, retaining original methods and measures.
Put thirty large live crayfish into plenty of lukewarm water and stir with a spatula to wash off dirt. Drain in a sieve.
Lower into a little salted boiling water in which a bunch of dill has already been boiled.
After the water returns to the boil, cook five minutes according to the original.
Lift with a slotted spoon, pile in a pyramid on a dish, garnish with parsley and serve hot.
Historical editorial note: Historical live-crayfish handling and a five-minute boil are not a modern validated seafood-safety or humane-handling procedure.
Original source: Read Russian recipe No. 1329. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.