Skip to content

Russian Patties

A historical recipe from The Boston cooking-school cook book, by Fannie Merritt Farmer (1896).

A historical recipe

The Boston cooking-school cook book, by Fannie Merritt Farmer (1896). Project Gutenberg eBook #65061.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Boston cooking-school cook book, by Fannie Merritt Farmer (1896). Digitised by Project Gutenberg, eBook #65061 (https://www.gutenberg.org/ebooks/65061). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Russia. Associated with Russia by a demonym leading its title: Russian (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

  • 2 tablespoons capers Salt
  • 2 eggs

Method

  1. 1 pint oysters 3 tablespoons butter 4½ tablespoons flour ½ cup chicken stock ½ cup cream ½ tablespoon vinegar ¾ tablespoon lemon juice Yolks 2 eggs 1 tablespoon grated horseradish 2 tablespoons capers Salt and pepper Parboil oysters, drain, and reserve liquor;
  2. there should be one-half cup.
  3. Make sauce of butter, flour, stock, oyster liquor, and cream;
  4. add yolks of eggs, seasonings, and salt and pepper to taste.
  5. Add oysters, and as soon as oysters are heated, fill patty shells.