The 1901 Cookbook Archive
No. 446 — Butter with Hard-Boiled Eggs
English historical translation of Molokhovets recipe No. 446 from the 1901 Russian cookbook, retaining original methods and measures.
Melt ½ Russian pound of butter and add three or four hard-boiled eggs, chopped very finely. Season with salt to taste.
Serve with boiled potatoes, boiled pike-perch, whitefish and similar dishes.
Pepper, nutmeg or fresh parsley may also be added to taste.
Original source: Read Russian recipe No. 446. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.