The 1901 Cookbook Archive
No. 571 — Stewed Cucumbers for Roast Mutton or Beef
English historical translation of Molokhovets recipe No. 571 from the 1901 Russian cookbook, retaining original methods and measures.
Peel six to ten fresh or pickled cucumbers and cut lengthwise into slices. If fresh, salt and leave for half an hour.
Fry one spoonful of butter with one finely chopped onion, add the cucumbers and fry until tender. Sprinkle with ½ spoonful of flour, fry a little longer, then pour in one glass of broth.
If desired, add about ½ glass of sour cream and bring to the boil. Serve with beef or mutton.
To provide
6–8 fresh or pickled cucumbers, as listed 1 Russian pound of veal shank for broth | 1 onion ½ spoonful of flour Optional ½ glass of sour cream |
Historical editorial note: The method begins with six to ten cucumbers, but the printed supply table gives six to eight. It also specifies a spoonful of butter without listing it separately.
Original source: Read Russian recipe No. 571. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.