The 1901 Cookbook Archive
No. 264 — Asparagus for Broth
Complete English translation of Molokhovets recipe No. 264 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Take ¼ Russian pound of asparagus. Clean by scraping away the outer fibers, starting near the tip and working down to the part of the stalk that no longer breaks readily or appears translucent; cut off the tough fibrous base.
As each spear is cleaned, put it immediately into cold water. Cut into pieces and add to boiling broth in a separate small saucepan.
Cook about fifteen to twenty minutes, then pour the asparagus together with its broth into the soup tureen alongside the other roots and vegetables.
Original source: Read the Russian recipe No. 264. 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.