The 1901 Cookbook Archive
No. 1891 — Layered Yeast Jam Pastries
English historical translation of Molokhovets recipe No. 1891 from the 1901 Russian cookbook, retaining original methods and measures.
Beat together a glass warm milk, about three glasses flour, three eggs, two spoonfuls thick yeast and a little salt until smooth. Let rise warm.
Roll risen dough a finger thick, place thick jam without syrup on it, cover with dough and cut small pastries.
Butter and breadcrumb a saucepan, layer pastries with drizzles of butter until half full and let rise warm.
Bake in a fairly hot oven. Unmould onto a dish and pour melted butter over to serve.
Historical editorial note: The ingredient table specifies three and a half glasses flour, two zolotnik yeast, a glass jam, two or three rusks and three or four spoonfuls butter.
Original source: Read Russian recipe No. 1891. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.