The 1901 Cookbook Archive
No. 1647 — Layered Crêpe Cake with Beef
English historical translation of Molokhovets recipe No. 1647 from the 1901 Russian cookbook, retaining original methods and measures.
Make crêpes No. 1636 and fry on both sides. Layer in a buttered saucepan with beef stuffing No. 360.
Dot generously with butter on top and bake until evenly browned.
Turn out and serve with sweet-and-sour onion sauce or red sauce Nos. 406–408, or alongside shchi and borscht.
To provide
Crêpe ingredients as in No. 1636 3 glasses milk, 2 glasses flour and 2 eggs 2 spoonfuls butter and ¼ pound bacon For beef filling No. 360: boiled beef | 1 roasted onion 2–3 hard-boiled eggs Ground allspice pepper Salt and 2 spoonfuls butter Sauce separately |
Original source: Read Russian recipe No. 1647. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.