The 1901 Cookbook Archive
No. 1731 — Boiled Syrniki, Another Method
English historical translation of Molokhovets recipe No. 1731 from the 1901 Russian cookbook, retaining original methods and measures.
Work two Russian pounds pressed tvorog smooth with salt, four eggs and two tablespoons flour.
Drop spoonfuls into boiling water; when cooked lift out with a slotted spoon.
Arrange in a silver saucepan, pour over two spoonfuls butter and a glass sour cream, sprinkle with cinnamon and, optionally, sugar, and bake.
To provide
2 pounds tvorog and 4 eggs 2 spoonfuls flour and ¼ pound sugar | 1 glass sour cream Cinnamon and optional ¼ glass sugar |
Original source: Read Russian recipe No. 1731. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.