Serniky

Ingredients

• a cup of rather dry cottage cheese
• a heaping tablespoon of butter
• the well beaten yolks of four eggs
• a pinch of salt
• one tablespoon of cleaned dried currants
• two of flour

Method

1. 1

   Crumble a cup of rather dry cottage cheese into a bowl and mix with a heaping tablespoon of butter, the well beaten yolks of four eggs, a pinch of salt, one tablespoon of cleaned dried currants and two of flour.

2. 2

   Beat all together and put aside for an hour.

3. 3

   Sprinkle a pastry board thickly with flour, turn the paste on it, cut small pieces from it and roll under the hand until two inches long and an inch and a half thick.

4. 4

   Drop into boiling water and cook until they float (about five minutes); then skim out carefully, drain, roll in dried crumbs, and fry brown in butter.

5. 5

   Serve hot with cream and sugar.

Nutrition per serving

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 69. The excerpt below is the record exactly as published.

SERNIKY— RUSSIAN FRITTERS Crumble a cup of rather dry cottage cheese into a bowl and mix with a heaping tablespoon of butter, softened, the well beaten yolks of four eggs, a pinch of salt, one tablespoon of cleaned dried currants and two of flour

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