The 1901 Cookbook Archive
No. 2154 — Another English Jam Pastry
English historical translation of Molokhovets recipe No. 2154 from the 1901 Russian cookbook, retaining original methods and measures.
Knead a dough from a quarter pound fresh butter, three quarters pound flour, a quarter pound sugar and one and a half eggs.
Divide into two, roll out, brush with egg and sprinkle with sugar, then bake.
Spread one baked sheet with thick apple, cherry or bergamot marmalade, cover with the other and cut into portions.
To provide
¼ pound butter ¼ pound sugar, ½ glass 3 eggs and zest of ½ lemon ½ glass currants | ¼ glass almonds ¼ pound flour, ¾ glass ½ spoonful butter |
Historical editorial note: The original repeats the ingredient table from No. 2153, conflicting with this recipe's different method.
Original source: Read Russian recipe No. 2154. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.