The 1901 Cookbook Archive
No. 1724 — Macaroni Layered with Crayfish
English historical translation of Molokhovets recipe No. 1724 from the 1901 Russian cookbook, retaining original methods and measures.
Boil macaroni in salted water and drain. Butter and breadcrumb a mould.
Layer macaroni with cleaned crayfish tails and claw meat, repeating until full.
Dry and crush the shells, fry in butter, thin with a little broth, boil and sieve. Mix the resulting crayfish sauce with sour cream and dill.
Pour sauce over the macaroni and bake in the oven. Turn out like a pudding.
Historical editorial note: For this preparation the author lists half a pound macaroni, 25–50 crayfish, two or three spoonfuls butter, half a glass sour cream and dill. Shellfish must be safely handled and cooked.
Original source: Read Russian recipe No. 1724. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.