The 1901 Cookbook Archive
No. 1730 — Boiled Syrniki
English historical translation of Molokhovets recipe No. 1730 from the 1901 Russian cookbook, retaining original methods and measures.
Press three Russian pounds of the freshest tvorog, work smooth in a stoneware bowl and add a spoonful butter, salt, six eggs and, if very firm, two or three spoonfuls sour cream.
Stir in half a glass flour, shape long flat strips on a floured table and cut diagonally into pieces a vershok long.
Lower into boiling salted water; as soon as they rise lift carefully onto a dish.
Pour over two or three spoonfuls melted butter browned with crushed rusks.
To provide
3 pounds tvorog, 6 eggs and salt Optional 2–3 spoonfuls sour cream | 1 glass flour, about ½ pound butter 2–3 rusks |
Historical editorial note: The method specifies half a glass flour; the supply table gives one glass.
Original source: Read Russian recipe No. 1730. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.