No. 649 — German-Style Carrots with Peas
English historical translation of Molokhovets recipe No. 649 from the 1901 Russian cookbook, retaining original methods and measures.
Blanch 1½ Russian pounds of carrots as directed in the general note, cut into small cubes and cook as in No. 650.
Take the same weight of freshly shelled green peas and put them into a separate saucepan with one spoonful of butter, ¼ Russian pound of raw ham and a bunch of green onions, parsley and dill.
Add water and simmer covered until the peas are soft, approximately one hour. Remove the herbs and ham. Add a little butter rubbed with ½ spoonful of flour, stir and bring to the boil. Season to taste with fine sugar and salt.
Place both carrots and peas on a deep dish and surround with croutons.
To provide
1½ Russian pounds of carrots and 1 spoonful of butter 1 spoonful of sugar and ½ teaspoon of salt ½ spoonful of flour | 1½ Russian pounds of shelled peas and ¼–½ pound of ham 1 spoonful of butter and ½ spoonful of flour 1 teaspoon of sugar and ½ teaspoon of salt |