The 1901 Cookbook Archive
No. 1714 — Lazanki with Butter and Onion
English historical translation of Molokhovets recipe No. 1714 from the 1901 Russian cookbook, retaining original methods and measures.
Make dough for kolduny No. 1691, cut into lazanki and boil in salted water. Drain and rinse cold.
Fry two or three chopped onions until browned in a spoonful butter and mix with lazanki and another one or two spoonfuls butter.
Butter a mould, cool it, add the pasta and bake until a dry crust forms. Unmould onto a dish.
Alternatively use grated Dutch cheese, tvorog, or butter browned with rusks instead of onion.
For a meatless version fry white or green onion in sunflower oil.
Historical editorial note: The historical ingredients list gives three glasses flour, two or three yolks and salt for the dough.
Original source: Read Russian recipe No. 1714. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.