Pierogi

Ingredients

• Two cups flour
• four eggs
• one-quarter pound butter
• six potatoes
• three-quarters pound cottage cheese
• one-quarter cup cream
• four slices bacon
• salt and pepper to taste

Method

1. 1

   Sift the flour; beat two eggs, and work the dough as for noodles.

2. 2

   Then roll it thin.

3. 3

   Cut the dough into five-inch squares.

4. 4

   Boil the potatoes and mash them.

5. 5

   Set out to cool.

6. 6

   Beat two eggs and mix with the cheese and cream, adding salt and pepper to taste.

7. 7

   When the potatoes are cold, add the cheese mixture to them and mix it well.

8. 8

   Cut the bacon into tiny squares and fry it.

9. 9

   Then add it to the potatoes and cheese.

10. 10

    Now put a tablespoon of potatoes and cheese into each square of dough.

11. 11

    Flop over, forming a three-cornered affair.

12. 12

    Drop these into boiling water and boil for ten minutes.

13. 13

    Brown some butter with bread crumbs and pour over the pierogi.

As published

This recipe was extracted from Foods of the foreign-born in relation to health (1922) by Bertha M. Wood, page 26. The excerpt below is the record exactly as published.

Pierogi Two cups flour, four eggs, one-quarter pound butter, six potatoes, three-quarters pound cottage cheese, one- quarter cup cream, four slices bacon, salt and pepper to taste

Cook this with the app: pantry check, scaling, and the assistant.