The 1901 Cookbook Archive
No. 9 — Bottled Broth for the Sick
A complete English translation of historical recipe No. 9 from Elena Molokhovets’ 1901 cookbook, retaining the original quantities and method.
For dinner, the author describes the following broth for a very weak patient. Take 1 Russian pound of tender, completely lean first-grade beef from the round. Chop it very finely, put it into a champagne bottle, cork it, and lower the bottle into a kettle or large pot of water. Place the pot on the stove and boil it from morning until dinner.
The stated quantity yields one teacup of strong broth, which the author directs should be strained and lightly salted before serving.
Historical description, not a procedure to repeat. Heating a corked glass bottle may cause dangerous pressure and breakage. The period dietary claim about very ill patients is not modern medical advice.