The 1901 Cookbook Archive
No. 219 — Croutons with Minced Meat and Parmesan
Complete English translation of Molokhovets recipe No. 219 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Chop one Russian pound of cooked or roasted beef or veal with an onion, add two spoonfuls of grated stale bread and mix. Fry in one spoonful of butter.
Season with salt, beat in one egg and add two spoonfuls of sour cream. Spread the mixture onto slices of bread roll, sprinkle with Parmesan and dry on a greased metal baking sheet.
To provide
1 Russian pound of cooked meat and 1 onion 2 spoonfuls of grated bread 1½ spoonfuls of butter | 1 egg and 2 spoonfuls of sour cream 1–1½ Polish-style bread rolls ⅛ Russian pound of grated Parmesan |
Original source: Read the Russian recipe No. 219. The quantities and historical terminology of the 1901 book are retained. See the measurements guide; period preparation and storage methods are not modern food-safety instructions.