The 1901 Cookbook Archive
No. 1826 — Sour-Cream Shortcrust Pastry
English historical translation of Molokhovets recipe No. 1826 from the 1901 Russian cookbook, retaining original methods and measures.
Knead a not-too-firm dough from a quarter pound butter, half a pound sour cream, one level teaspoon salt and two spoonfuls sugar.
Roll out very thinly and use for pies or vatrushki filled with tvorog, fruit purée, jam, fresh bilberries or cherries.
Original source: Read Russian recipe No. 1826. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.