No. 1646 — Layered Crêpe Cake with Assorted Stuffings
English historical translation of Molokhovets recipe No. 1646 from the 1901 Russian cookbook, retaining original methods and measures.
Make crêpes No. 1636, browned on both sides, and layer in a buttered saucepan with alternating fillings of meat, tvorog and fluffy semolina porridge.
For meat filling mince one pound boiled beef with half an onion fried in butter, salt, allspice and one or two chopped hard-boiled eggs.
For tvorog filling mix half a pound of curd cheese with an egg, sour cream and butter.
For semolina boil a spoonful of butter in half a glass milk, stir in half a glass semolina previously rubbed with an egg and dried, salt and cook while stirring.
Bake the layered cake until browned and turn onto a dish.
To provide
For crêpes: 3 glasses milk, about 1 bottle 2 glasses flour and 2 eggs ⅜ pound butter and ¼ pound bacon For meat filling: 1 pound boiled beef ½ spoonful butter and ½ onion Salt and allspice pepper 1–2 hard-boiled eggs | For curd filling: ½ pound tvorog and 1 egg 1–2 spoonfuls sour cream ½ spoonful butter For semolina porridge: Boil 1 spoonful butter in ½ glass milk Add ½ glass semolina First rub it with 1 egg Dry, salt and cook while stirring |