The 1901 Cookbook Archive
No. 511 — Sauce of Dried Green Peas
English historical translation of Molokhovets recipe No. 511 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare the peas as described in the general note, rinse a second time with cold water and allow to drain.
Take some of their cooking water and season it with ½ teaspoon of salt. Stir in one teaspoon of flour mixed with ½ spoonful of Provençal olive oil or butter, and bring to the boil.
Add the peas and stir. Serve with fried potatoes or mashed potatoes, alongside corned beef, ham, meat, fish or potato cutlets, or roast beef.
To provide
¾ glass of dried green peas and 1 onion 1 dried mushroom and 1–2 lumps of sugar | 1 teaspoon of flour 1 small spoonful of Provençal olive oil |
Historical editorial note: The cooking method measures the oil or butter as ½ spoonful; the ingredient list gives a small spoonful of olive oil.
Original source: Read Russian recipe No. 511. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.