The 1901 Cookbook Archive
No. 1702 — Vareniki with Tvorog
English historical translation of Molokhovets recipe No. 1702 from the 1901 Russian cookbook, retaining original methods and measures.
Mix one and a half pounds fresh pressed tvorog with two spoonfuls sour cream, salt or one spoonful sugar and one or two eggs. Alternatively mix three glasses curd cheese and three eggs.
Prepare dough and cook vareniki as in No. 1691. Serve with melted butter and fresh sour cream.
Alternatively put the cooked vareniki in a sauté pan, pour over two glasses sour cream and bake until browned.
Historical editorial note: For dough the source lists three glasses flour and two yolks; for serving two or three spoonfuls butter and sour cream.
Original source: Read Russian recipe No. 1702. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.