The 1901 Cookbook Archive
No. 1705 — Vareniki with Sauerkraut
English historical translation of Molokhovets recipe No. 1705 from the 1901 Russian cookbook, retaining original methods and measures.
Scald four glasses shredded sauerkraut with boiling water and squeeze dry.
Chop two onions finely and fry in a quarter glass butter, then add cabbage, toss and fry lightly. Season with salt, pepper and nutmeg.
Prepare dough and vareniki as in No. 1691. Serve with hot melted butter or butter in which chopped onions have first been fried.
To provide
4 glasses sauerkraut, about 2 pounds 2–4 onions, salt and pepper | Nutmeg and 3 glasses flour 2 eggs and 3–4 spoonfuls butter |
Original source: Read Russian recipe No. 1705. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.