The 1901 Cookbook Archive
No. 1737 — Buckwheat Dumplings
English historical translation of Molokhovets recipe No. 1737 from the 1901 Russian cookbook, retaining original methods and measures.
Bring six spoonfuls cream or milk and six spoonfuls melted butter to the boil, stir in almost one glass buckwheat flour until smooth and remove from heat.
When cool beat in three eggs and salt. Drop spoonfuls into boiling salted water.
Serve with browned butter or butter fried with onions.
Historical editorial note: The method calls for six spoonfuls melted butter while the supplies give three spoonfuls, followed by two or three spoonfuls for serving.
Original source: Read Russian recipe No. 1737. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.