The 1901 Cookbook Archive
No. 1733 — Baked Syrniki with Caraway, Another Method
English historical translation of Molokhovets recipe No. 1733 from the 1901 Russian cookbook, retaining original methods and measures.
Press and sieve the freshest tvorog, stir in fresh sour cream, eggs, two thirds teaspoon salt and washed caraway seeds.
Form thick small cakes about one and a half vershoks across and arrange on a metal baking sheet.
Bake until only lightly browned. Serve with sugar and sour cream.
Historical editorial note: The supplies are three pounds tvorog, half a glass sour cream, four eggs, salt and two teaspoons caraway.
Original source: Read Russian recipe No. 1733. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.