The 1901 Cookbook Archive
No. 2685 — Sweet Rice Cutlets with Chocolate Sauce
English historical translation of Molokhovets recipe No. 2685 from the 1901 Russian cookbook, retaining original methods and measures.
Cook 1½ glasses of rice with 1½ tablespoons of rosewater, ¼ glass of pounded sweet almonds and sugar. Shape into small cutlets, flour them and fry in walnut oil.
For the chocolate sauce, blend 1 tablespoon of Provençal (olive) or walnut oil with 1 teaspoon of coarse flour. Dilute with 2 glasses of boiling water, add ¼ bar of chocolate and ¼ glass of sugar, and boil thoroughly. Pour over the rice cutlets to serve.
Original source: Read Russian recipe No. 2685. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.