The 1901 Cookbook Archive
No. 614 — Potatoes in Milk Sauce
English historical translation of Molokhovets recipe No. 614 from the 1901 Russian cookbook, retaining original methods and measures.
Fry 1½ spoonfuls of flour with half a finely chopped onion in one spoonful of butter. Gradually add four glasses of milk and, if desired, three or four dried mushrooms that have been cooked separately and chopped finely. Salt and boil thoroughly.
Separately cook potatoes in their skins, peel and slice. Add the potatoes to the sauce, cover and bring to the boil two or three times.
Just before serving for breakfast, stir in chopped green parsley.
To provide
3 Russian pounds of potatoes 4 glasses of milk Optional 3–4 dried mushrooms | 1½ spoonfuls of flour ½ onion 1 spoonful of butter and green parsley |
Original source: Read Russian recipe No. 614. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.