The 1901 Cookbook Archive
No. 1345 — Lettuce Salad with Sour Cream
English historical translation of Molokhovets recipe No. 1345 from the 1901 Russian cookbook, retaining original methods and measures.
Trim six heads of lettuce, discard outer green leaves and wash the remainder thoroughly. Leave small leaves whole and cut larger ones.
Salt the lettuce. About half an hour before serving mash two hard-boiled yolks until smooth with ½ teaspoon salt and, if liked, a spoonful of sugar.
Stir in ½–1 glass of very fresh sour cream, two or three spoonfuls of vinegar and dill.
Add the prepared leaves, one or two peeled fresh cucumbers cut into very thin slices and optional additional dill.
Garnish, if desired, with hard-boiled eggs cut into quarters or finely shaped coloured aspic. Serve with nearly any roast meat.
Original source: Read Russian recipe No. 1345. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.