The 1901 Cookbook Archive
No. 336 — Small Pies with Carrot Filling
English editorial translation of Molokhovets recipe No. 336 from the 1901 Russian cookbook, with historical measures, method and source.
Wash six medium carrots and bring them once to the boil. Peel and cook in a little clean salted water or stock until tender.
Chop very finely and mix with one spoonful of butter and two or three finely chopped hard-boiled eggs. Use as a filling for small pies.
The strained carrot cooking liquid may be poured into the soup. If using it, the author says carrots need not be included among the basic soup roots.
To provide
6 carrots, about 1 Russian pound ⅛ Russian pound of butter | 2–3 hard-boiled eggs Pastry as required and 1 egg for brushing |
Historical editorial note: The method gives one spoonful of butter; the ingredient list gives ⅛ Russian pound.
Original source: Read Russian recipe No. 336. Historical quantities and terminology from the 1901 book are retained; see the measurements guide. Period food handling and storage directions do not supersede modern safety standards.