The 1901 Cookbook Archive
No. 976 — Fresh Sausages Served with Mashed Potatoes or Cabbage
English historical translation of Molokhovets recipe No. 976 from the 1901 Russian cookbook, retaining original methods and measures.
Buy twelve to fifteen ready-made fresh sausages. Lower them into rapidly boiling water, bring briefly to the boil and immediately move to a nickel-plated sauté pan.
Pour over the hot cooking water, cover and serve.
Separately offer mashed potatoes or stewed cabbage, No. 548. The original suggests using a small slotted spoon to transfer the sausages to the plate so they keep their juices.
Historical editorial note: Bringing raw sausages just once to the boil is a historical instruction, not a modern guarantee of safe cooking. Follow safe internal-temperature guidance.
Original source: Read Russian recipe No. 976. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.