The 1901 Cookbook Archive
No. 2464 — Dried Green Peas
English historical translation of Molokhovets recipe No. 2464 from the 1901 Russian cookbook, retaining original methods and measures.
Sort and wash ¾ glass (¼ pound) of dried green peas and place in a saucepan with just enough water to barely cover them. When the water comes to the boil, add salt, 1 whole onion, 1 dried mushroom and 1–2 lumps of sugar. Simmer gently until tender. Stir 1 teaspoon of flour into ½ tablespoon of Provençal oil, add to the peas, bring to the boil and serve.
Serve with (a) fried potatoes No. 2458, (b) potato croquettes No. 2459, (c) mushroom cutlets No. 2471, or (d) fish cutlets No. 2484. Alternatively, double the peas to ½ pound and serve them separately with croutons fried in Provençal oil.
Original source: Read Russian recipe No. 2464. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.