The 1901 Cookbook Archive
No. 664 — Parsnips with Sour Cream
English historical translation of Molokhovets recipe No. 664 from the 1901 Russian cookbook, retaining original methods and measures.
Clean the parsnips as described in the general note, cut into rounds and arrange in a stoneware bowl or tin mold.
Lightly fry one spoonful of good Finnish-style butter with one spoonful of flour and dilute with very fresh sour cream.
Pour over the parsnips and bake until they are tender and lightly browned.
To provide
⅛ Russian pound of butter and 1 spoonful of flour | 1½–2 glasses of sour cream and 2–3 Russian pounds of parsnips |
Historical editorial note: The method gives one spoonful of butter, while the supply table gives ⅛ Russian pound.
Original source: Read Russian recipe No. 664. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.