The 1901 Cookbook Archive
No. 1644 — Layered Crêpe Cake with Cream
English historical translation of Molokhovets recipe No. 1644 from the 1901 Russian cookbook, retaining original methods and measures.
Make crêpes No. 1636 browned on both sides and layer in a buttered, breadcrumb-dusted saucepan.
Cream four yolks with half a glass sugar and mix with half a glass of the freshest thick sour cream. Spread between the crêpes.
Cover with a final crêpe and bake for about twenty minutes in a moderately warm oven, so the cream sets without separating.
Turn out onto a dish and sprinkle with sugar.
To provide
2 glasses flour, 3 glasses milk and salt 4–5 eggs and ⅛ pound butter ⅜ pound butter for frying crêpes | ½ glass sugar, ¾ glass sour cream and 4 yolks ¼ glass sugar to dust the pudding |
Historical editorial note: The method gives half a glass of sour cream but the ingredient list gives three quarters.
Original source: Read Russian recipe No. 1644. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.