To turn from historical to more practical matters, as far as the ingredients are concerned, the modern reader should have no trouble cooking from this book. Molokhovets relied mostly on root vegetables, using the more tender vegetables only when they were in season. She preserved as many vegetables as possible for the winter months when few were available in the markets. Salad greens were a rarity and appeared on dining tables only in the early spring. Artichokes and asparagus were expensive vegetables, eaten mainly by the upper classes on special occasions. Eggplants and tomatoes, although known in Russia by this time, were not yet very popular. For a full list of ingredients in the book, see Appendix A. A number of Molokhovets’ ingredients merit special comment.