The 1901 Cookbook Archive
No. 532 — Eggplant Sauce
English historical translation of Molokhovets recipe No. 532 from the 1901 Russian cookbook, retaining original methods and measures.
Peel the eggplants and cut into rounds or slices. Add celery root, parsley root and carrots, cover with water, season with salt and stew under a lid until tender.
Add butter, Provençal olive oil or mustard oil and serve hot.
Original source: Read Russian recipe No. 532. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.