The 1901 Cookbook Archive
No. 2463 — Boiled Potatoes with a Choice of Sauces
English historical translation of Molokhovets recipe No. 2463 from the 1901 Russian cookbook, retaining original methods and measures.
Wash 2–3 pounds of potatoes, cover with cold water, add salt and boil until tender; then peel.
Serve with one of these sauces: (a) red sauce No. 2406; (b) salted-cucumber sauce No. 2409; (c) anchovy sauce No. 2410; (d) herring sauce No. 2411; (e) sweet-and-sour raisin sauce No. 2412; (f) mustard sauce No. 2413; (g) mushroom sauce No. 2421; (h) cold mustard sauce No. 476, served separately; (i) anchovy sauce No. 477, separately; (j) caviar sauce No. 429; (k) mixed sauce No. 478; or (l) sweet-and-sour onion sauce No. 2141.
Historical editorial note: The final reference is printed as No. 2141 in the Russian source, although other recipes reference onion sauce No. 2417; the number has not been silently changed.
Original source: Read Russian recipe No. 2463. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.