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A historical recipe from Allied Cookery, by Grace Clergue Harrison, Gertrude Clergue (1916).

A historical recipe

Allied Cookery: British, French, Italian, Belgian, Russian, by Grace Clergue Harrison, Gertrude Clergue (1916). Project Gutenberg eBook #44947.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Allied Cookery, by Grace Clergue Harrison, Gertrude Clergue (1916). Digitised by Project Gutenberg, eBook #44947 (https://www.gutenberg.org/ebooks/44947). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Russia. Associated with Russia by the source's category: Russian (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Cut up a cabbage, heat in butter, and moisten with 3 tablespoons of stock.
  2. Add 2 lbs.
  3. of beef brisket, cut into large dice, 3 pints of water, and cook 1-1/2 hours.
  4. Chop up 2 onions, 2 leeks, and a parsnip in small dice, add 2 tablespoons of sour cream and 1 tablespoon of flour.
  5. Add this mixture to the soup about 1/2 hour before serving.
  6. Small buckwheat cakes are served with it.