The 1901 Cookbook Archive
No. 248 — Potato Groats for Broth
Complete English translation of Molokhovets recipe No. 248 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
1901 entry: Immediately before dinner, sprinkle eight or nine teaspoons of potato groats into strained broth and boil thoroughly.
Later editorial reconstruction, not an original instruction by Molokhovets: An added note says that a recipe for making potato groats could not be found in her book or elsewhere and offers an experimental method. It first proposes making potato flour from cooked, dried and finely ground potatoes.
The note then combines that flour with eggs to make a stiff dough, rubs the dough through a sieve and dries the resulting granules in a low oven.
Historical editorial note: The preparation of the groats is an editorial interpolation in the current Russian digital page, not verified text from the 1901 cookbook. It is clearly distinguished here from Molokhovets's original one-sentence instruction.
Original source: Read the Russian recipe No. 248. 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.