The 1901 Cookbook Archive
No. 250 — Roots and Vegetables for Garnishing Yellow and Red Broth
Complete English translation of Molokhovets recipe No. 250 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
For six to eight diners take altogether 1½ Russian pounds of roots and vegetables, still unpeeled and with their greens attached. After peeling, the yield should be about one Russian pound.
Cook them in broth in a separate enamel saucepan. Prepare the roots and vegetables for cooking in the following manner, explained in the subsequent entries.
Original source: Read the Russian recipe No. 250. The quantities and historical terminology of the 1901 book are retained. See the measurements guide; period preparation and storage methods are not modern food-safety instructions.