The 1901 Cookbook Archive
No. 652 — Carrots Baked with Sour Cream
English historical translation of Molokhovets recipe No. 652 from the 1901 Russian cookbook, retaining original methods and measures.
Shred cleaned and washed carrots to make about three glasses. Sprinkle with three teaspoons of sugar and, optionally, 1½ teaspoons of finely ground ginger. Mix thoroughly and allow to stand until they release a little juice.
Melt ¼ Russian pound of Finnish-style butter in a saucepan and fry the carrots until reddish, stirring to prevent burning.
Transfer to a sauté pan and add just enough fresh sour cream to cover. Put in the oven about half an hour before dinner.
Serve on their own or with veal cutlets.
Original source: Read Russian recipe No. 652. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.