The 1901 Cookbook Archive
No. 519 — Shelled Green Peas with Cream
English historical translation of Molokhovets recipe No. 519 from the 1901 Russian cookbook, retaining original methods and measures.
Cook 1½ Russian pounds of shelled peas as directed in the general note until tender.
Rub one spoonful of butter with a full teaspoon of flour, dilute with one glass of cream and bring to the boil.
Add the peas, boil once and serve with assorted cutlets.
To provide
1½ Russian pounds of shelled peas 2 teaspoons of salt 1 teaspoon of baking soda | 1 spoonful of butter 1 full teaspoon of flour 1 glass of cream |
Original source: Read Russian recipe No. 519. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.