The 1901 Cookbook Archive
No. 742 — Hard-Boiled Eggs
English historical translation of Molokhovets recipe No. 742 from the 1901 Russian cookbook, retaining original methods and measures.
Cut six to eight hard-boiled eggs into halves or quarters and use them to garnish sorrel, spinach and other greens.
Original source: Read Russian recipe No. 742. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.