No. 1716 — Lamantsi with Poppy Seeds and Honey
English historical translation of Molokhovets recipe No. 1716 from the 1901 Russian cookbook, retaining original methods and measures.
Knead firm dough from a spoonful vegetable oil, salt, seven silver tablespoons water and about a pound flour. Roll thin on a floured metal baking sheet.
Score into small rectangles, bake until brown and dry, then break at the scored lines.
Scald two glasses white or preferably grey poppy seeds, drain, rinse cold and grind with a wooden pestle in a stoneware bowl until pale and completely broken down.
Add two thirds glass linden honey or sugar, ground bitter almonds and about a glass boiling water; mix and put in a salad bowl.
Stand dried lamantsi upright in the poppy mixture and serve, or just before serving scald the pieces with boiling water, mix them into the poppy filling and serve immediately.