The 1901 Cookbook Archive
No. 594 — Swedes with Polish Browned-Butter Sauce
English historical translation of Molokhovets recipe No. 594 from the 1901 Russian cookbook, retaining original methods and measures.
Wash six to eight swedes and lower into boiling water. Bring to the boil once, immediately lift out, peel and wash.
Cut into cubes, barely cover with broth or water containing ½ spoonful of butter, and stew until tender. Salt to taste.
Transfer to a serving dish and pour over Polish browned-butter sauce No. 442.
Original source: Read Russian recipe No. 594. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.