The 1901 Cookbook Archive
No. 425 — Horseradish Sauce with Raisins for Boiled Beef
English historical translation of Molokhovets recipe No. 425 from the 1901 Russian cookbook, retaining original methods and measures.
Scald ½ glass of cleaned small raisins (korinka, traditionally currants) with boiling water, cover and leave for about half an hour.
Mix with one glass of broth, ½ spoonful of fresh butter and ½ glass of grated horseradish. Bring once to the boil, season with salt to taste and pour over sliced boiled beef.
To provide
Grated horseradish ½ glass of small raisins or currants | 1 spoonful of olive oil or ½ spoonful of butter |
Historical editorial note: The method mentions broth and ½ spoonful of butter, while the ingredient list offers olive oil as an alternative.
Original source: Read Russian recipe No. 425. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.