The 1901 Cookbook Archive
No. 256 — Fine Dried Green Peas for Garnish
Complete English translation of Molokhovets recipe No. 256 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Sort and wash just one spoonful of the finest small dried green peas in warm water.
One and a half hours before serving, cover with cold unsalted water containing baking soda on the tip of a knife. Cook gently until soft, then salt and bring to the boil.
Drain in a colander and transfer to the other shaped soup roots and vegetables.
Original source: Read the Russian recipe No. 256. 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.