The 1901 Cookbook Archive
No. 1837 — Round Puff Pastries with Jam or Sweet Béchamel
English historical translation of Molokhovets recipe No. 1837 from the 1901 Russian cookbook, retaining original methods and measures.
Make puff pastry as in No. 1824, not rolling it excessively thin, and cut about fifteen rounds.
Score a smaller circle halfway through the thickness of each round. Brush only the top with egg, not the sides, and put straight from cold into a hot oven.
When baked, lift out the scored lids and fill the hollows with raspberry jam.
Alternatively prepare a little sweet béchamel by boiling a third spoonful butter, one sixth glass flour and half a glass milk or cream until as thick as sour cream.
Sweeten and flavour the filling with vanilla, rum or lemon zest and spoon into the pastries.
Historical editorial note: For the pastry the source lists half a pound butter, two glasses flour and one egg for glazing.
Original source: Read Russian recipe No. 1837. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.