The 1901 Cookbook Archive
No. 154 — Fresh Green Bean Soup with Cream
Complete English translation of Molokhovets recipe No. 154 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Lower 1½ Russian pounds of fresh green beans into salted boiling water with ¼ small spoonful of soda. Bring to the boil, drain in a sieve and shred the beans. Transfer them to another pan of fresh boiling water.
When the water boils again, add half a handful of parsley leaves and one spoonful of butter blended with a spoonful of flour. Bring to the boil, add one glass of good cream, boil and serve. The author notes that dill, powdered peppermint and similar herbs may be used for flavor.
To provide
1½ Russian pounds of green beans Green parsley | 1–2 spoonfuls of butter and 1 spoonful of flour 1 glass of good cream |
Original source: Read the Russian recipe No. 154. The quantities and historical terminology of the 1901 book are retained. See the measurements guide; period preparation and storage methods are not modern food-safety instructions.