The 1901 Cookbook Archive
No. 513 — Dried Green Peas with Stuffed Crayfish
English historical translation of Molokhovets recipe No. 513 from the 1901 Russian cookbook, retaining original methods and measures.
Cook the peas following the general note, then drain and rinse with cold water. Transfer to a saucepan and pour in one glass of cream.
Add ½ spoonful of flour mixed with ½ spoonful of crayfish butter made from the shells, and bring to the boil.
To serve, scatter thirty cooked crayfish tails over the peas and garnish with thirty crayfish backs stuffed with breadcrumbs.
To provide
½ Russian pound of dried peas, approximately 1¼ glasses 1 spoonful of crayfish butter and ½ spoonful of flour | 30 crayfish For the stuffing see recipe No. 62 |
Historical editorial note: The method uses ½ spoonful of crayfish butter but the supply list gives one spoonful. The reference to No. 62 is historical; modern shellfish cooking and storage standards apply.
Original source: Read Russian recipe No. 513. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.