The 1901 Cookbook Archive
No. 625 — Baked Mashed Potatoes
English historical translation of Molokhovets recipe No. 625 from the 1901 Russian cookbook, retaining original methods and measures.
Peel and wash the potatoes, then boil them in salted water until soft. Drain and immediately mash in the same saucepan with a wooden pestle while still hot.
Salt, add one full spoonful of butter and beat until pale. Gradually pour in one to one and a half glasses of milk, mix and add two or three egg yolks or one whole egg.
Transfer to a buttered sauté pan sprinkled with breadcrumbs and bake in a hot oven. Serve with roast meat, or preferably for breakfast.
To provide
1½ Russian pounds of potatoes and 1–3 eggs | 1½ spoonfuls of butter and 1–1½ glasses of milk |
Historical editorial note: The printed supply table says one to three eggs, while the method specifies two or three yolks or one whole egg.
Original source: Read Russian recipe No. 625. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.