The 1901 Cookbook Archive
No. 701 — Green Dill
English historical translation of Molokhovets recipe No. 701 from the 1901 Russian cookbook, retaining original methods and measures.
(a) Trim the green stems, rinse and dry. Chop finely, put in the soup tureen and pour boiling broth over it. For soup for six people, ½ tablespoon of chopped dill is sufficient.
(b) Scatter over boiled potatoes or sliced boiled beef served cold as an appetizer with Provençal olive oil and vinegar.
(c) Add to white sauce for boiled beef, stuffed crayfish, stuffing for roast chicken or young chickens, tripe, green salads and similar dishes.
(d) Dry dill for winter as explained in Part II, No. 3983.
Original source: Read Russian recipe No. 701. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.