The 1901 Cookbook Archive
No. 389 — Butter-and-Flour Mixture Prepared in Advance for White Sauces
English historical translation of Molokhovets recipe No. 389 from the 1901 Russian cookbook, retaining original methods and measures.
Boil one Russian pound of fresh table butter and leave it to settle. Pour the clear butter into a saucepan.
While it is boiling, stir in two Russian pounds of flour, bring to the boil several times and pour into a glazed earthenware pot. Put in a cool place.
The author states that this quantity suffices for fifteen sauces.
Historical editorial note: The period recommendation to keep the mixture in a cool place is not a substitute for modern storage and shelf-life guidance.
Original source: Read Russian recipe No. 389. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.