The 1901 Cookbook Archive
No. 2155 — Jam-Filled Small Pastries
English historical translation of Molokhovets recipe No. 2155 from the 1901 Russian cookbook, retaining original methods and measures.
Cream half a pound butter with a quarter pound sugar, one and a quarter eggs and three quarters pound flour for an hour.
Line tall tin moulds with dough, fill with thick jam without syrup and cover with lids of the same pastry.
Bake until golden, cool and unmould.
To provide
½ pound butter ¼ pound sugar, ½ glass, and 2 eggs | ¾ pound flour, 2¼ glasses 1 glass thick jam |
Historical editorial note: The table lists two eggs while the method uses one and a quarter.
Original source: Read Russian recipe No. 2155. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.