The 1901 Cookbook Archive
No. 2557 — Boiled Crayfish
English historical translation of Molokhovets recipe No. 2557 from the 1901 Russian cookbook, retaining original methods and measures.
Rinse 30–60 live crayfish in cold water. The historical recipe then directs the cook to put them in vigorously boiling salted water with a bundle of dill and a piece of iron heated red-hot. Cover the pan and boil for at least half an hour, then lift out the crayfish with a slotted spoon and arrange on a dish.
Historical editorial note: The red-hot iron and use of live crustaceans reflect historical practice, not safe or humane modern cooking instructions. Do not put heated metal into cooking water; use current food-safety and animal-welfare standards.
Original source: Read Russian recipe No. 2557. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.