The 1901 Cookbook Archive
No. 2404 — Lean Frying Batter
English historical translation of Molokhovets recipe No. 2404 from the 1901 Russian cookbook, retaining original methods and measures.
Mix one glass water, preferably beer, with a spoonful olive or walnut oil, half a teaspoon salt and enough flour to make a batter as thin as for crêpes.
Dip pies in batter and immediately put them into hot oil in a frying pan, turn and brown both sides.
For garnish rinse three handfuls fresh parsley leaves, squeeze dry in a napkin, mix with a spoonful hot poppy-seed, walnut or olive oil and place in the oven until crisp but not burnt.
Scatter dried parsley over the fried pastries when serving.
Original source: Read Russian recipe No. 2404. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.