The 1901 Cookbook Archive
No. 1341 — Crayfish Butter
English historical translation of Molokhovets recipe No. 1341 from the 1901 Russian cookbook, retaining original methods and measures.
Wash, dry and crush crayfish shells as finely as possible.
For two glasses of crushed shells use one glass of butter. Melt in a saucepan, add the shells and fry gently while stirring until the butter turns dark red.
Strain and squeeze through a napkin into a jar, cool and keep in a cold place.
For immediate use, pound shells from twenty-five or thirty crayfish for ⅛ Russian pound of butter. When browned, add a glass of milk for a sauce, or broth for a soup, to recover the butter left on the shells. Boil and strain.
The cookbook then introduces further dishes prepared from crayfish.
Historical editorial note: Shellfish extracts require modern safe handling, thorough straining and refrigerated storage.
Original source: Read Russian recipe No. 1341. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.