The 1901 Cookbook Archive
No. 1892 — Rezniki: Smolensk Fried Pastries
English historical translation of Molokhovets recipe No. 1892 from the 1901 Russian cookbook, retaining original methods and measures.
Mix a quarter glass cream, quarter glass sour cream, a spoonful yeast, two eggs and one and a half glasses flour and allow to rise.
Beat thoroughly, add an eighth pound solid butter and remaining flour until the dough is as thick as ordinary pie dough.
Let rise again, roll about one and a half finger widths thick and cut slanting rectangular pieces two vershoks long.
Leave on a sheet to rise and fry in butter just before serving. Offer sour cream and sugar.
Historical editorial note: The source gives three quarters pound flour overall, a quarter to half pound butter for frying and one to one and a half zolotnik yeast as an alternative.
Original source: Read Russian recipe No. 1892. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.