The 1901 Cookbook Archive
No. 443 — Yellow Sauce for Asparagus, Swede or Turnips
English historical translation of Molokhovets recipe No. 443 from the 1901 Russian cookbook, retaining original methods and measures.
Bring one spoonful of butter, ¾ glass of cream and one glass of asparagus or swede cooking liquid to the boil, then let cool slightly.
Rub three or four egg yolks with ¼ glass of sugar. Thin with some of the warm sauce, pour into the rest while stirring, then whisk over heat until steaming hot but do not boil.
To provide
3–4 egg yolks and ¾ glass of cream | 2–3 lumps of sugar, as listed |
Historical editorial note: The method gives ¼ glass of sugar but the supply list specifies two or three lumps. The original egg heating instructions do not specify a modern safe temperature.
Original source: Read Russian recipe No. 443. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.