The 1901 Cookbook Archive
No. 1861 — Vatrushki with Tvorog
English historical translation of Molokhovets recipe No. 1861 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare any of the preceding pastry doughs and cut into rounds.
Press one pound fresh tvorog, rub smooth and sieve.
Add an eighth pound butter, about two spoonfuls sour cream, a quarter to third glass sugar and one to three yolks; mix until smooth.
Optionally add a quarter glass raisins. Fill and bake the vatrushki.
These pastries are served with coffee or with shchi.
Original source: Read Russian recipe No. 1861. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.