The 1901 Cookbook Archive
No. 678 — Celery-Root Purée
English historical translation of Molokhovets recipe No. 678 from the 1901 Russian cookbook, retaining original methods and measures.
Peel three Russian pounds of celery roots without greens and bring once to the boil in salted water. Drain, slice and transfer to a saucepan.
Add just enough strained white broth to cover the roots halfway and ½ spoonful of butter. Cover and stew until soft, then rub through a sieve while hot.
Add béchamel No. 433, boil with stirring to the desired thickness and season with salt. Beat with a spatula and serve surrounded by croutons.
To provide
3 Russian pounds of celery roots ½ spoonful of butter Broth | For the béchamel 1 spoonful of butter ½ glass of flour 1½ glasses of milk or cream |
Original source: Read Russian recipe No. 678. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.