The 1901 Cookbook Archive
No. 630 — Potato Cutlets
English historical translation of Molokhovets recipe No. 630 from the 1901 Russian cookbook, retaining original methods and measures.
Wash potatoes, cover with cold water, boil and peel. Mash immediately while still hot and press through a colander.
Add ½ spoonful of butter, two eggs and ¼ glass of flour; season with salt and, if desired, a little sugar. Shape into cutlets.
Brush each with egg, sprinkle with crushed rusks and fry in butter.
Serve with mushroom sauce No. 426 or milk sauce No. 444 or No. 423.
To provide
1 osmushka of potatoes ½ spoonful of butter 2 eggs and ¼ glass of flour | Optional 1–3 lumps of sugar and 1 extra egg 4–5 rusks, ¼ Russian pound of butter and salt |
Original source: Read Russian recipe No. 630. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.