The 1901 Cookbook Archive
No. 1863 — Vatrushki with Onion
English historical translation of Molokhovets recipe No. 1863 from the 1901 Russian cookbook, retaining original methods and measures.
Make yeast pastry No. 1833 or 1834 and roll out.
Finely chop about twelve onions, fry in butter and use as filling.
Crimp the pastries, leave warm until risen, glaze with egg and bake in a hot oven.
To provide
1½ pounds flour, about 4½ glasses 1¼–1½ glasses water with yeast, and salt | ⅓ pound butter and 2 eggs About 12 onions, salt and pepper 1 egg to glaze |
Original source: Read Russian recipe No. 1863. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.