The 1901 Cookbook Archive
No. 2653 — Vareniki with Cherries
English historical translation of Molokhovets recipe No. 2653 from the 1901 Russian cookbook, retaining original methods and measures.
Make ordinary vareniki dough as described in recipe No. 2652. Stone 1½ pounds of fresh cherries and allow their juice to drain. Transfer to a saucer, sprinkle with ½ glass of sugar and fill the dumplings.
Boil the vareniki and serve with the reserved cherry juice. The historical sauce instructions add about ¼ glass of sugar, several pounded cherry stones and a little water, then bring to a boil.
Historical editorial note: Cherry pits and kernels can release harmful cyanogenic compounds when crushed. Do not pound or eat cherry stones; use the strained juice without kernels in a modern version.
Original source: Read Russian recipe No. 2653. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.