The 1901 Cookbook Archive
No. 1333 — Crayfish Cooked in Sour Cream and White Wine
English historical translation of Molokhovets recipe No. 1333 from the 1901 Russian cookbook, retaining original methods and measures.
In a saucepan gently bring to the boil 1½ glasses of fresh sour cream, ½ glass of Vein-de-Graaf wine, one spoonful of butter, a little salt and caraway.
Add thirty large washed crayfish, cover and simmer for about twenty minutes as described in the original.
Transfer to a platter and pour over the sauce.
Alternatively boil the crayfish in wine with roots, a spoonful of butter and a little cayenne.
Historical editorial note: The source's cooking time and live-animal preparation reflect period practices.
Original source: Read Russian recipe No. 1333. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.