The 1901 Cookbook Archive
No. 589 — Swede Sauce
English historical translation of Molokhovets recipe No. 589 from the 1901 Russian cookbook, retaining original methods and measures.
Wash 1½ Russian pounds of swedes, bring to the boil once without peeling, then peel, wash and cut into large cubes. Barely cover with water or broth.
Stir in ¼ teaspoon of salt, one spoonful of butter and ½ spoonful of flour. Cook for at least an hour, shaking the saucepan.
Serve with boiled or roasted beef, cutlets, or croutons. The author considers this especially tasty cooked with goose giblets in place of broth, as a garnish; omit the butter in that version.
To provide
1½ Russian pounds of swedes 1 spoonful of butter and salt | ½ spoonful of flour; optional goose giblets instead of butter and stock |
Original source: Read Russian recipe No. 589. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.