The 1901 Cookbook Archive
No. 634 — Potatoes Stuffed with Sprats and Morels
English historical translation of Molokhovets recipe No. 634 from the 1901 Russian cookbook, retaining original methods and measures.
Choose very large potatoes, peel and boil until half cooked. Scoop out the centers.
Mash the scooped-out potato and mix with morels cooked in stock and several sprats chopped finely. Refill the potatoes.
Brush with beaten egg, sprinkle with crushed rusks and fry in butter in a frying pan.
Serve with a sauce made from flour, butter, lemon juice, nutmeg, broth and a little sour cream.
To provide
12–18 large potatoes 6 morels and 12 sprats 2 eggs, 2–3 rusks and ¼ Russian pound of butter | For the sauce ½ glass of flour and ⅓–½ glass of sour cream ¼ lemon, 1 spoonful of butter and nutmeg |
Historical editorial note: Morel mushrooms must be reliably identified and cooked appropriately; this historical method is not modern mushroom-safety guidance.
Original source: Read Russian recipe No. 634. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.