The 1901 Cookbook Archive
No. 81 — Chicken Purée Soup with Crayfish Tails and Cauliflower
English translation of original recipe No. 81 from Elena Molokhovets’ 1901 cookbook, with the historical preparation and exact source references.
Prepare exactly the same soup from beef, one carrot, a bunch of greens and a chicken as described for chicken purée soup No. 79.
Put cleaned crayfish tails and one cauliflower head, cooked separately in stock and divided into small florets, into the soup tureen. Pour over the finished chicken purée soup.
To provide
1¼ Russian pounds of beef; 2 chickens weighing about 3 pounds each A bunch of greens and 1 carrot; ¼ Russian pound of butter | 2 egg yolks and ¼ glass of thick cream ¼ glass of pearl barley; 20–30 crayfish; 1 cauliflower head |
Editorial note: The recipe refers to No. 79, whose preparation specifies a single chicken while this separate ingredient list specifies two.
Historical source: Read the Russian original No. 81 in the 1901 cookbook. Original measures are retained; see the historical measures guide. Period medical, storage and cooking recommendations are not modern food-safety guidance.