The 1901 Cookbook Archive
No. 1648 — Layered Crêpe Cake with Rice and Bone Marrow
English historical translation of Molokhovets recipe No. 1648 from the 1901 Russian cookbook, retaining original methods and measures.
Make crêpes No. 1636 and brown on both sides.
Tie a glass of rice loosely in cloth and boil in salted water until half cooked and fluffy.
Butter and breadcrumb a saucepan of the same diameter as the crêpes; layer crêpes with rice, pieces of bone marrow and scalded, cleaned currants.
Cover the pan and bake. Offer sugar or red sauce Nos. 406–408 separately.
To provide
For crêpes: 2 eggs, 3 glasses milk and 2 glasses flour ¼–½ pound butter and 2–3 rusks | 1 glass rice and ½ glass currants ½ pound bone marrow Sugar or sauce Nos. 406–408 |
Historical editorial note: Bone marrow requires proper cooking, and the historical table gives an ambiguous butter range.
Original source: Read Russian recipe No. 1648. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.