No. 1398 — Millet Pie
English historical translation of Molokhovets recipe No. 1398 from the 1901 Russian cookbook, retaining original methods and measures.
Boil four cups of the best millet groats into porridge with milk and rub the cooked porridge through a fine sieve.
Put it into an earthenware pot, add two spoonfuls of good yeast and one and a half cups of melted butter, and leave to rise.
Mix in six egg yolks, six beaten egg whites, salt and a little fine wheat flour. Allow to rise a second time.
After the second rise make a round pie the size of a frying pan, using any filling, though the author prefers meat.
To provide
4 cups of millet groats 2 bottles of milk and ½ Russian pound of flour 6 eggs and 1½ cups of melted butter | 2 spoonfuls of liquid yeast or 3 zolotnik of dried yeast With ¼ glass of water; filling ingredients separately |