The 1901 Cookbook Archive
No. 523 — Lentil Sauce
English historical translation of Molokhovets recipe No. 523 from the 1901 Russian cookbook, retaining original methods and measures.
Once the lentils are fully cooked as in the general note, season with salt and add ½ spoonful of fresh butter for each Russian pound of lentils.
Stew gently over low heat and serve with boiled beef or with croutons.
To provide
1 Russian pound, approximately 2⅛ glasses, of lentils 1–2 onions 2 cloves | 1 spoonful of butter 1–2 carrots Fresh greens |
Original source: Read Russian recipe No. 523. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.