The 1901 Cookbook Archive
No. 286 — Sour Cream Dumplings for Ukha or Fish Soup
Complete English translation of Molokhovets recipe No. 286 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Beat half a spoonful of butter until pale. Separately rub three egg yolks and three spoonfuls of sour cream together with flour, then combine with the butter and beat thoroughly.
Season with salt and fold in three whipped egg whites. Drop by spoonfuls into fish broth and cook until the dumplings float.
These dumplings are served in ukha or other fish soup. The batter should be a little thicker than waffle batter.
To provide
½ spoonful of butter 3 eggs | 3 spoonfuls of sour cream ½ glass of flour |
Original source: Read the Russian recipe No. 286. 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.