The 1901 Cookbook Archive
No. 253 — Swede (Rutabaga) for Broth
Complete English translation of Molokhovets recipe No. 253 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Swede is added to broth and fresh cabbage shchi. Thoroughly wash a swede weighing half a Russian pound, lower it into boiling water and bring once to the boil.
Remove the outer skin. Slice the swede or shred it into noodle-like strips; transfer to a separate saucepan, cover with strained stock and cook until ready, about one hour.
Original source: Read the Russian recipe No. 253. 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.