The 1901 Cookbook Archive
No. 7 — Broth from Dried Stock
A complete English translation of historical recipe No. 7 from Elena Molokhovets’ 1901 cookbook, retaining the original quantities and method.
To prepare broth quickly for breakfast or dinner, and especially while traveling, take 1½ zolotniks of dried beef-and-game stock for each glass of broth. Crumble it finely, add ¼ glass of boiling water and stir with a teaspoon until dissolved. Add salt, one teaspoon of the freshest butter and greens, then fill up with boiling water. Two spoonfuls of Madeira may be added.
To serve with it
- Small croutons, Nos. 217, 219 and 220.
- Little pies made from short pastry; for speed, ready-made ones may be purchased and reheated.
- Small bread-roll pies, Nos. 364 and 366.
- Or pancake-based pastries, Nos. 360–362.
- Dumplings, Nos. 276, 283 and 285, may also be put directly into the broth.
The zolotnik is a historical Russian unit of weight, approximately 4.27 g; see the historical measures guide. This recipe documents old food for travel, not validated modern methods of storing concentrated meat stock.