The 1901 Cookbook Archive
No. 522 — Shelled Peas with Smoked Eel
English historical translation of Molokhovets recipe No. 522 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare the shelled peas exactly as in the preceding recipe, No. 521.
To serve, garnish with pieces of smoked eel. Cut the eel into portions, scald with boiling water, dip in beaten egg and crushed rusks, and fry in butter.
To provide
1½ Russian pounds of shelled peas 2 teaspoons of salt and 1 teaspoon of baking soda 1 teaspoon of flour | 1 spoonful of butter and 1½ glasses of broth 1 Russian pound of eel and 1 egg 3–4 rusks and 1 spoonful of butter |
Historical editorial note: This historical treatment of smoked fish does not replace modern food-safety guidance.
Original source: Read Russian recipe No. 522. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.