The 1901 Cookbook Archive
No. 1827 — Shortcrust Pastry, Another Method
English historical translation of Molokhovets recipe No. 1827 from the 1901 Russian cookbook, retaining original methods and measures.
Cream six yolks with two spoonfuls sugar, one level teaspoon salt and a third pound butter until pale.
Mix with three glasses flour and two spoonfuls rum. Brush the formed pastry with an additional beaten egg.
Original source: Read Russian recipe No. 1827. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.