The 1901 Cookbook Archive
No. 510 — Purée of Ordinary Dried Peas
English historical translation of Molokhovets recipe No. 510 from the 1901 Russian cookbook, retaining original methods and measures.
Soak 1½ glasses of peas overnight in lukewarm water. The next day replace the water, adding only enough to barely cover the peas, and add one onion.
When the peas are completely soft, rub while hot through a colander. Transfer to a small saucepan, season with salt and add one spoonful of butter rubbed with ½ spoonful of flour.
Bring to the boil and serve with corned beef, ham or sausages.
To provide
1½ glasses of dried peas | 1 spoonful of butter and ½ spoonful of flour |
Original source: Read Russian recipe No. 510. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.