The 1901 Cookbook Archive
No. 1475 — Summer Meatless Vinaigrette
English historical translation of Molokhovets recipe No. 1475 from the 1901 Russian cookbook, retaining original methods and measures.
Use boiled and cleaned dried mushrooms and pickled or salted saffron milk-cap mushrooms.
Separately cook peeled asparagus, shredded green beans, cauliflower and new potatoes in salted water until tender. Drain, rinse in cold water and place in a bowl.
Add peeled fresh cucumber slices, two tablespoons olive oil, one spoonful vinegar and minced tarragon, chervil and dill; mix.
Pile on a dish and surround with equally sized circles of beetroot and potato, interspersed with parsley bunches.
Allow about three Russian pounds of raw ingredients altogether.
Original source: Read Russian recipe No. 1475. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.