The 1901 Cookbook Archive
No. 397 — Green-Herb Essence
English historical translation of Molokhovets recipe No. 397 from the 1901 Russian cookbook, retaining original methods and measures.
Take equal portions of chervil or young green onion tops, parsley, dill and spinach. Pick over, wash, and lower into vigorously boiling salted water, using two full teaspoons of salt per historical bottle of water.
Boil uncovered until tender. Drain in a sieve and rinse with cold water; when the liquid has drained, rub the herbs through a sieve.
Transfer to a stoneware bowl and keep on ice. Use to color different sauces or as an ingredient in forcemeat and quenelles.
Historical editorial note: The original's instruction to keep the herb purée on ice is not a modern storage-life standard.
Original source: Read Russian recipe No. 397. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.