The 1901 Cookbook Archive
No. 2142 — Mazurek from Cooked Egg Yolks
English historical translation of Molokhovets recipe No. 2142 from the 1901 Russian cookbook, retaining original methods and measures.
Mash ten hard-boiled yolks until smooth, adding three eighths glass cooled melted butter, half a glass sugar, zest of half a lemon and three quarters glass flour.
Add one or two raw eggs and beat for an hour.
Spread on buttered paper over a metal sheet and bake after bread has been baked.
Glaze and decorate or simply cover with jam.
To provide
10 yolks and ¾ glass flour ½ glass melted butter ½ glass sugar and zest of 1 lemon | Glaze and decorations Or 1–1½ glasses jam |
Historical editorial note: Butter and lemon zest quantities vary between the method and table.
Original source: Read Russian recipe No. 2142. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.