The 1901 Cookbook Archive
No. 3654 — Sour-Cream Cheese for Breakfast
English historical translation of Molokhovets recipe No. 3654 from the 1901 Russian cookbook, retaining original methods and measures.
Pour 5–6 glasses fresh thick sour cream into a new, dampened and wrung-out napkin. Tie immediately around the sour cream.
The original directs burying the bag in a hole about half an arshin deep in heavy black earth, not sand, protected by canvas, then stamping down the earth and placing a stone over the top.
After 24 hours the bag is removed, the cheese placed on a dish, smoothed with ice and decorated with an impressed pattern.
Salt and a spoonful of caraway are optional. The author says it should not be kept longer than two days.
Historical editorial note: Burying unpasteurised dairy in soil is a serious contamination hazard and must not be followed as a modern food-preparation method.
Original source: Read Russian recipe No. 3654. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.