The 1901 Cookbook Archive
No. 1738 — Saxon Dumplings with Ham
English historical translation of Molokhovets recipe No. 1738 from the 1901 Russian cookbook, retaining original methods and measures.
Cream half a spoonful butter with five yolks, add a spoonful water and enough flour for a fairly thick dough, and season with salt.
Fold in five whipped whites.
Finely dice a quarter pound cooked ham and a quarter white roll, fry in a spoonful butter and stir into dough.
Form large balls and boil in salted water or broth; serve with browned butter.
Historical editorial note: The author's supplies include five eggs, half a pound butter, a quarter pound ham, a quarter French loaf and two glasses flour.
Original source: Read Russian recipe No. 1738. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.