The 1901 Cookbook Archive
No. 654 — Carrot Purée
English historical translation of Molokhovets recipe No. 654 from the 1901 Russian cookbook, retaining original methods and measures.
Wash three Russian pounds of carrots, bring to the boil once and drain in a colander. Clean and slice them, then barely cover with water or broth.
Add ½ spoonful of butter and cook until tender. Rub the hot carrots through a colander.
Add béchamel No. 433, bring to the boil and beat with a spatula to the desired thickness.
Serve garnished with croutons. Half this quantity is sufficient when served with cutlets, a meat roll or roast beef.
To provide
3 Russian pounds of carrots and ⅛ pound of butter ⅓ glass of flour | 1½ glasses of cream or milk |
Original source: Read Russian recipe No. 654. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.