The 1901 Cookbook Archive
No. 280 — Sponge-Cake Dumplings for Broth
Complete English translation of Molokhovets recipe No. 280 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Beat one spoonful of butter until pale. Add five egg yolks and mix; sprinkle in six teaspoons of flour and stir until smooth.
Fold in five whipped egg whites. Grease a small saucepan and coat it with crushed rusks, pour in the mixture and bake in the oven or over hot coals, as for a drachona-style baked pudding.
When cool, cut into pieces, place in the soup tureen, pour over broth and serve immediately.
To provide
5 eggs and ½ glass of flour | 1½ spoonfuls of butter and 2 rusks |
Historical editorial note: The directions give six teaspoons of flour and one spoonful of butter, while the printed supplies list ½ glass and 1½ spoonfuls respectively.
Original source: Read the Russian recipe No. 280. 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.