The 1901 Cookbook Archive
No. 1719 — Macaroni Baked with Sour Cream
English historical translation of Molokhovets recipe No. 1719 from the 1901 Russian cookbook, retaining original methods and measures.
Boil half a Russian pound macaroni, drain and toss with a spoonful butter.
Mix in two or three yolks, half to three quarters glass sour cream and two or three spoonfuls grated dry cheese.
Transfer into a metal sauté pan buttered with half a spoonful butter, optionally scatter two grated rusks on top and bake until golden.
Serve in the same pan. Once cold the baked dish may also be cut into slices and fried.
To provide
½ pound macaroni and 2–3 yolks ½–¾ glass sour cream | 2–3 spoonfuls grated dry cheese 1½ spoonfuls butter and 2 rusks |
Original source: Read Russian recipe No. 1719. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.