The 1901 Cookbook Archive
No. 2466 — White-Bean Sauce
English historical translation of Molokhovets recipe No. 2466 from the 1901 Russian cookbook, retaining original methods and measures.
Drop 2 glasses of white beans into boiling water, bring to the boil and drain. Add a little fresh hot water, salt, about 2 tablespoons of oil and a bunch of greens. Cover and cook gently. When the beans are almost tender, add 2 slices of lemon without pips and 1–2 lumps of sugar; continue to simmer until done. Add chopped herbs and serve with fish cutlets or as a breakfast dish.
Original source: Read Russian recipe No. 2466. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.