The 1901 Cookbook Archive
No. 1775 — Fluffy Rice with Saffron
English historical translation of Molokhovets recipe No. 1775 from the 1901 Russian cookbook, retaining original methods and measures.
Dry and crush half a zolotnik saffron and steep in a small glass hot water.
Sieve, rinse and dry one and a half glasses rice and lightly fry in one and a half spoonfuls butter.
Gradually add four and a half glasses strained broth or water, cover and simmer until fluffy.
Stir in the saffron infusion, salt and transfer to a dish. Sprinkle with a thick layer grated Parmesan.
To provide
1½ glasses rice and ½ zolotnik saffron 4½ glasses broth | 1½ spoonfuls butter ⅛–¼ pound Parmesan |
Original source: Read Russian recipe No. 1775. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.