The 1901 Cookbook Archive
No. 2048 — Soured Milk (Prostokvasha)
English historical translation of Molokhovets recipe No. 2048 from the 1901 Russian cookbook, retaining original methods and measures.
The original winter shortcut mixes about three bottles whole milk with a few spoonfuls fresh sour cream and leaves in a warm place for a day until thick.
In summer, the author says milk may sour without any added sour cream after one and a half days.
The preparation is then chilled for one or two hours over ice and served with sugar and sifted rye rusks.
Historical editorial note: Spontaneously souring unrefrigerated milk is unsafe by modern standards. Use a verified starter culture and safe temperatures.
Original source: Read Russian recipe No. 2048. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.