Historical Cookbook Chapters in English
English introductions to the historical cookbook chapters, original section numbers and translated recipe collections.
These chapter guides make the structure of Elena Molokhovets’ 1901 cookbook accessible in English. Each guide introduces a historical section and links to the translated numbered recipes, related research and the complete Russian source.
The chapter guides are English editorial introductions with translated topic headings and indexes. They do not claim to reproduce every Russian prose note, equipment price or illustration word for word. Individual numbered recipes are available separately in English.
Explore the historical chapters
Section IV: Accompaniments to SoupCroutons, Quenelles, Dumplings and Little Pies
Section XI: Pies and PâtésFilled Pies, Pastry Doughs and Historical Pâtés
Section XII: Aspics and Cold DishesLanspik, Jellied Meat and Fish, Vinaigrettes and Marinades
Section XXXVII: Serving the TableAppetizers, Formal Dinners and Historical Place Settings
Section II: Evening TeaThe Samovar, Tea Table and Light Supper
Section IX: FishHistorical Fish Notes and the Complete English Recipe Index
Section XLI: GingerbreadTwenty-Three Historical Pryaniki Recipes
Section XLVI: Kvass, Beer and MeadFermented Drinks and Historical Berry Kvass
Section LIV-II: Arranging the KitchenStoves, Chimneys, Ventilation and a Small Household Kitchen
Section LIV-II: Kitchen UtensilsAn Illustrated Historical Equipment Catalogue
Section LIV-II: Dining and Tea EquipmentSamovars, Serving Dishes and Table Utensils
Section II: Dinner RegistersMonthly Dinner Plans and Household Serving Notes