The 1901 Cookbook Archive
No. 505 — White-Bean Purée for Cutlets
English historical translation of Molokhovets recipe No. 505 from the 1901 Russian cookbook, retaining original methods and measures.
Cook one Russian pound of white beans until completely soft, as described in the general note. While hot, rub through a sieve.
Season with salt, add butter, mix and heat again. Use the purée as a garnish around cutlets.
To provide
1 Russian pound of white beans, about 2⅓ glasses 2 carrots and 1 onion | 2 cloves and a bunch of greens 1 spoonful of butter |
Original source: Read Russian recipe No. 505. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.