The 1901 Cookbook Archive
No. 1397 — Carrot Pie with Hard-Boiled Eggs
English historical translation of Molokhovets recipe No. 1397 from the 1901 Russian cookbook, retaining original methods and measures.
Make puff, rich or yeast pastry for the pie.
Wash twelve medium carrots thoroughly, boil in salted water, peel and chop very finely.
Mix with two spoonfuls of butter and, if desired, fry lightly.
Cool, add hard-boiled eggs and salt to taste and use as the pie filling.
To provide
2–3 Russian pounds of carrots and ¼ Russian pound of butter | 3–4 eggs, salt and ingredients for the dough |
Original source: Read Russian recipe No. 1397. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.