The 1901 Cookbook Archive
No. 1734 — Flour Dumplings
English historical translation of Molokhovets recipe No. 1734 from the 1901 Russian cookbook, retaining original methods and measures.
Cream six large yolks with four and a half heaped teaspoons butter until pale, gradually adding eighteen level tablespoons flour (about a glass and two spoonfuls) and six tablespoons cold water.
Season with three quarters teaspoon salt and fold in six whipped whites.
Drop teaspoonfuls into boiling broth or salted water as described in the general note.
When they float lift with a slotted spoon and serve immediately with two or three spoonfuls butter browned with rusks or grated stale bread.
To provide
6 eggs and 4½ teaspoons butter 1¼ glasses flour and salt | ¼–⅜ pound butter and 3–4 rusks Or ¼ white loaf |
Original source: Read Russian recipe No. 1734. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.