The 1901 Cookbook Archive
No. 2467 — Lentils with Croutons
English historical translation of Molokhovets recipe No. 2467 from the 1901 Russian cookbook, retaining original methods and measures.
Wash 2 glasses (1 pound) of lentils, cover with water and bring to the boil, then drain in a sieve. Fry 1 finely chopped onion in 2–3 tablespoons of oil and combine with the lentils; add salt, pepper, nutmeg and 1 tablespoon of vinegar. Serve with croutons.
Historical editorial note: The brief source does not specify a separate final simmering period after the lentils are drained; no missing step has been invented.
Original source: Read Russian recipe No. 2467. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.