The 1901 Cookbook Archive
No. 2275 — Vegetable Stores and Kitchen Gardening from Section LI
English historical translation of Molokhovets recipe No. 2275 from the 1901 Russian cookbook, retaining original methods and measures.
Section LI addresses preserving greens and root vegetables and cultivating kitchen produce throughout the year.
It offers ways of obtaining radishes, garden cress, fresh parsley, dill and spring onions in every season; of keeping fresh leek, celery, parsley, carrot and parsnip roots in winter; and of cultivating onions and shallots, pumpkins, chicory, beets, artichokes, watermelons, potatoes and nettles.
It also describes making storage trenches for fresh roots during winter.
Historical editorial note: Historical gardening and storage index, not an individual dish.
Original source: Read Russian recipe No. 2275. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.