The 1901 Cookbook Archive
No. 718 — Fresh- or Dried-Mushroom Cutlets
English historical translation of Molokhovets recipe No. 718 from the 1901 Russian cookbook, retaining original methods and measures.
Scald fresh porcini with boiling water, dry and chop very finely. Add 1½ glasses of cream, ⅛ Russian pound of butter, four eggs, pepper, mace, six finely chopped sprats and two baked onions.
Add enough grated and sifted stale bread to shape cutlets. Let stand for half an hour so the bread swells.
Shape the mixture into cutlets and fry in butter. Dried porcini may be used instead of fresh.
To provide
2 plates of fresh mushrooms, or ½ pound of dried 1½ glasses of cream and 1 spoonful of butter | 4 eggs, pepper, salt and mace 6 sprats and 2 onions 1 French roll and 2 spoonfuls of butter |
Historical editorial note: The method gives ⅛ pound of butter, while the printed list gives one spoonful. Identify mushrooms reliably.
Original source: Read Russian recipe No. 718. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.