The 1901 Cookbook Archive
No. 3642 — Butter with Parsley
English historical translation of Molokhovets recipe No. 3642 from the 1901 Russian cookbook, retaining original methods and measures.
Add a generous quantity of fresh, well-washed, dried and finely chopped parsley to hot clarified butter or frying fat.
Bring to the boil once, pour into a pot and let cool. The author uses it for frying roasts, potatoes and similar dishes.
Historical editorial note: Adding wet herbs to hot fat can cause splattering; the historical technique requires appropriate precautions.
Original source: Read Russian recipe No. 3642. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.