No. 518 — Shelled Peas with Carrots
English historical translation of Molokhovets recipe No. 518 from the 1901 Russian cookbook, retaining original methods and measures.
Clean the carrots, bring to the boil once and rinse with cold water. Shred and put in a saucepan, covering with broth or a stock made from roots and a bunch of herbs.
Add one full teaspoon of flour, one spoonful of butter, one teaspoon of sugar and a little salt. Cook the carrots until almost tender, which the author says takes roughly an hour.
Fifteen minutes before serving, add shelled peas already scalded in strongly boiling salted water with baking soda and rinsed cold, as in the general note. Bring all to the boil and serve with fried bread No. 506.
To provide
¾ Russian pound of carrots ¾ Russian pound of shelled peas 1 teaspoon of salt ½ teaspoon of baking soda | ⅛ Russian pound of butter 1 full teaspoon of flour Fried bread garnish, No. 506 |