The 1901 Cookbook Archive
No. 650 — Another Carrot Sauce
English historical translation of Molokhovets recipe No. 650 from the 1901 Russian cookbook, retaining original methods and measures.
Peel and blanch the carrots as directed in the general note. Shred and place in a saucepan with just enough water or thin broth to cover.
For each Russian pound add ½ teaspoon of salt, two teaspoons of sugar and ½ spoonful of butter.
Cook covered over low heat for half an hour, then uncovered for another half-hour so that the carrots lightly brown.
Serve with almost any meat dish. Double the quantity if serving the carrots as a dish on their own, garnished only with croutons.
To provide
1½ Russian pounds of carrots ¾ teaspoon of salt | 3 teaspoons of sugar ¾ spoonful of butter |
Original source: Read Russian recipe No. 650. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.