The 1901 Cookbook Archive
No. 1884 — Turin Pastry
English historical translation of Molokhovets recipe No. 1884 from the 1901 Russian cookbook, retaining original methods and measures.
Bring half a glass melted butter and half a glass milk to the boil, add a glass flour at once and cook gently, stirring hard until smooth and coming away from the spoon.
Cool and beat in three eggs, one by one, until the pastry draws into strands.
Using a pastry syringe, pipe finger-length sticks into boiling water and simmer gently until they float.
Drain in a colander, rinse with cold water and place in a buttered mould.
Mix two glasses milk or cream with two yolks and two spoonfuls sugar; fold in two whipped whites.
Pour the custard over the pastry sticks and bake for one hour.
Original source: Read Russian recipe No. 1884. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.