The 1901 Cookbook Archive
No. 271 — Four Combinations of Soup Garnish Roots and Vegetables
Complete English translation of Molokhovets recipe No. 271 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
First composition: three shaped carrots, two parsley roots and one celery root, about one Russian pound altogether, shredded into fine threads, with fresh dill and parsley.
Second composition: decorative carved roots—two carrots, one parsley root and half a celery root—together with part of a cabbage head and about six potatoes.
Third composition: a little of each—carrot, parsley root, celery root, shelled peas, asparagus, cauliflower and young potatoes.
Fourth composition, also numbered 271 in the source: Brussels sprouts and a quenelle.
Historical editorial note: This digital entry combines four successive garnish mixtures; the fourth is explicitly numbered 271 again in the Russian text. The historical numbering has not been silently changed.
Original source: Read the Russian recipe No. 271. 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.