The 1901 Cookbook Archive
No. 1890 — Little-Russian Buckwheat Pastries with Tvorog
English historical translation of Molokhovets recipe No. 1890 from the 1901 Russian cookbook, retaining original methods and measures.
Press a pound fresh tvorog, rub smooth and sieve, then mix with salt, a spoonful butter and two eggs.
Boil three glasses water with one and a half spoonfuls butter and salt. Add two and three quarters glasses buckwheat flour and stir with a spatula for about five minutes.
Keep the dough warm at the side of the stove.
Shape egg-sized balls on a floured board, roll each into a thin flat cake, add a little tvorog filling and seal.
Cut crescent-shaped pastries and fry in melted butter in a sauté pan on both sides.
Serve with sour cream.
Historical editorial note: The original supply list gives one and a half pounds tvorog and three glasses buckwheat flour, while the method specifies a pound and two and three quarters glasses.
Original source: Read Russian recipe No. 1890. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.