The 1901 Cookbook Archive
No. 503 — White Beans for Boiled Beef
English historical translation of Molokhovets recipe No. 503 from the 1901 Russian cookbook, retaining original methods and measures.
Cook 1½ glasses of white beans slowly until soft, following the general note, with a bunch of parsley, caraway or celery greens, an onion studded with two cloves, and two carrots.
Salt toward the end of cooking. Drain in a sieve, transfer to a sauté pan and add butter, salt, ground pepper, chopped parsley and dill, and lemon juice. Stir, warm and serve.
To provide
1½ glasses of white beans 2 carrots A bunch of parsley, celery and leek greens, with 1 onion | 2 cloves 1 spoonful of butter and pepper Lemon juice or another acid Fresh parsley and dill |
Original source: Read Russian recipe No. 503. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.