The 1901 Cookbook Archive
No. 3628 — Artificial Butter
English historical translation of Molokhovets recipe No. 3628 from the 1901 Russian cookbook, retaining original methods and measures.
The author suggests replacing Finnish-style butter with a mixture made from 1 pound mutton fat cut into small pieces and 1½ glasses whole milk, boiled several times until the fat melts.
Strain through a sieve. As the mixture starts to cool, beat it smooth with a spatula.
Add 4 lots of dried white rye-bread crust toasted with 1 lot tragacanth gum, and 2 finely chopped onions rubbed through a sieve.
The author calls the mixture tasty and economical, claiming a pound of mutton fat can replace two pounds butter; it can be used for frying and even in dough.
Historical editorial note: The period fat-and-milk handling lacks validated contemporary temperature and storage controls.
Original source: Read Russian recipe No. 3628. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.