The 1901 Cookbook Archive
No. 1701 — Vareniki Made with Potato Flour
English historical translation of Molokhovets recipe No. 1701 from the 1901 Russian cookbook, retaining original methods and measures.
Scald two cups potato flour as for starch paste, making it much thicker; add two cups fine wheat flour and roll into a sheet.
Cut and fill vareniki with tvorog and sour cream, then boil about ten minutes in salted water.
For filling press dry tvorog, rub through a sieve and mix with fresh sour cream, one egg and half a teaspoon salt; add sugar if desired.
Historical editorial note: The original lists two cups each potato and wheat flour, one and a half pounds tvorog, two eggs and two or three spoonfuls sour cream.
Original source: Read Russian recipe No. 1701. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.