The 1901 Cookbook Archive
No. 2471 — Mushroom Cutlets
English historical translation of Molokhovets recipe No. 2471 from the 1901 Russian cookbook, retaining original methods and measures.
Boil ¼ pound of dried porcini mushrooms in water and chop finely. Cook 1 glass of rice in water with salt and parsley, drain in a sieve and mix with the mushrooms. Season with nutmeg and shape into cutlets; dust lightly with flour or dip each one in batter No. 2404. Fry in about ⅓ glass of oil and serve with green peas No. 2464.
Original source: Read Russian recipe No. 2471. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.