The 1901 Cookbook Archive
No. 2459 — Potato Cutlets
English historical translation of Molokhovets recipe No. 2459 from the 1901 Russian cookbook, retaining original methods and measures.
Peel one osmushka (a historical measure) of potatoes, boil in salted water and drain. While still hot, immediately mash with a wooden pestle, press through a sieve, mix in about ⅓ glass of flour and salt, and shape into cutlets. Roll in crushed rusks and fry in ⅓ glass of oil.
Serve with any of the following: mushroom sauce No. 2421; herring sauce No. 2410 with green dill stirred in; sweet-and-sour raisin sauce No. 2412; sweet-and-sour onion sauce No. 2417; cherry sauce No. 2422; redcurrant sauce No. 2423; anchovy sauce No. 2410; or green peas No. 2464.
Historical editorial note: The word 'osmushka' is retained as a period quantity rather than converted to an unsupported modern weight; the original also repeats No. 2410 for two differently named sauces.
Original source: Read Russian recipe No. 2459. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.