The 1901 Cookbook Archive
No. 1887 — Little Jam and Rum Buns
English historical translation of Molokhovets recipe No. 1887 from the 1901 Russian cookbook, retaining original methods and measures.
Take twelve to eighteen small sweet bakery rolls, slice across as for round rusks and carefully remove the crumb.
Fill the hollows with thick jam or marmalade, replace tops and dip the sandwiches in cream mixed with sugar, cinnamon, rum and yolks.
Arrange on a buttered pan and bake until slightly dried.
Historical editorial note: The ingredients list gives half a glass jam, three quarters glass cream, a quarter to half glass sugar, a teaspoon cinnamon, three or four yolks and a small glass rum.
Original source: Read Russian recipe No. 1887. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.