The 1901 Cookbook Archive
No. 296 — Green Parsley Fried in Butter or Deep Fat
Complete English translation of Molokhovets recipe No. 296 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
For the oven method, take three large handfuls of parsley leaves, toss lightly with one spoonful of hot butter and put into the oven. Watch closely so that the leaves do not burn, but simply dry out.
Alternatively heat one glass of frying fat in a saucepan until it is extremely hot, as described in the historic instructions. Wash three handfuls of parsley and squeeze them in a napkin.
The original says to immerse the leaves in the fat for two minutes, stir, lift out with a perforated spoon onto a sieve and salt. Once dry, sprinkle over savory pies.
Historical editorial note: The original calls for heating fat until it smokes and frying damp greens. These are unsafe modern practices because overheated oil and residual water can cause fire or splattering; the instructions are reproduced for historical study only.
Original source: Read the Russian recipe No. 296. 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.