No. 1885 — Fried Triangular Jam Pastries
English historical translation of Molokhovets recipe No. 1885 from the 1901 Russian cookbook, retaining original methods and measures.
Finely chop an eighth pound butter and knead with salt, a spoonful sugar, one whole egg and one and a half yolks, three spoonfuls sour cream, a spoonful wine and flour into pastry as firm as puff pastry.
Roll two or three times and leave covered in a cold place for an hour and a half.
Roll into two thin rounds, spread thick jam without syrup on one, cover with the other and cut into triangles. Prick each lightly with a fork.
Fry several at a time in hot butter mixed with pork or goose frying fat.
To provide
2 glasses flour and ⅛ pound butter 2 sugar lumps and 3 eggs 3 spoonfuls sour cream and 1 spoonful wine | 1 glass thick jam 1½–2 pounds butter mixed with frying fat |