The 1901 Cookbook Archive
No. 520 — Shelled Peas in Broth with Egg Yolks
English historical translation of Molokhovets recipe No. 520 from the 1901 Russian cookbook, retaining original methods and measures.
Cook the peas until nearly tender as in the general note. Transfer to an enamel saucepan, cover barely with broth or with root-vegetable cooking liquid and a bunch of greens, and add ½ spoonful of butter.
Cook uncovered over high heat. Beat three yolks with ½ glass of the hot sauce, mix well and stir back into the peas.
Heat until very hot without allowing the sauce to boil.
To provide
1½ Russian pounds of shelled peas 2 teaspoons of salt; optional 1 teaspoon of baking soda | 1½ glasses of broth ½ spoonful of butter and 3 egg yolks |
Historical editorial note: The original's gentle heating of egg yolks does not provide a modern safe cooking temperature.
Original source: Read Russian recipe No. 520. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.