The 1901 Cookbook Archive
No. 444 — Cream Sauce for Cabbage, Carrots and Other Vegetables
English historical translation of Molokhovets recipe No. 444 from the 1901 Russian cookbook, retaining original methods and measures.
Bring ¾ glass of the vegetable cooking water to the boil with ¾ glass of cream, ½ spoonful of butter, a little salt, optionally nutmeg and two or three lumps of sugar.
Stir in ¼ glass of finely crushed and sifted rusks, boil thoroughly and pour over the vegetables.
The finished sauce should have the consistency of sour cream.
To provide
¾ glass of cream and ½ spoonful of butter ¼ glass of crushed rusks | 2–3 lumps of sugar Nutmeg and salt |
Original source: Read Russian recipe No. 444. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.