The 1901 Cookbook Archive
No. 277 — Flour Dumplings, Another Method
Complete English translation of Molokhovets recipe No. 277 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Beat four tablespoons of melted Finnish-style butter until pale while keeping the bowl on ice; alternatively use ¼ glass of thick cream.
Add about ½ glass of flour and stir until smooth. Beat in two whole eggs and four additional egg yolks, then fold in the foam made from the remaining whites.
Five minutes before serving, drop spoonfuls of the mixture into boiling broth.
To provide
¼ Russian pound of Finnish-style butter or ¼ glass of thick cream | 6 eggs and ½ glass of flour |
Historical editorial note: The printed method refers to four tablespoons of butter, while the ingredient list gives ¼ Russian pound.
Original source: Read the Russian recipe No. 277. The quantities and historical terminology of the 1901 book are retained. See the measurements guide; period preparation and storage methods are not modern food-safety instructions.