The 1901 Cookbook Archive
No. 2650 — Deep-Fried Jam Pastries (Nalivashniki)
English historical translation of Molokhovets recipe No. 2650 from the 1901 Russian cookbook, retaining original methods and measures.
Knead a firm dough from 1 glass of water, 1 tablespoon of walnut or Provençal (olive) oil, ¾ teaspoon of salt and 1 pound of flour. Roll it thinly, place small mounds of fruit preserves without syrup at intervals, fold the pastry over them and pinch the edges closed.
Cut out the individual pastries with a glass or pastry cutter. Deep-fry in ½–1 pound of oil in a relatively narrow saucepan so that the pastries are submerged and puff up. When golden, lift onto a sieve lined with absorbent paper.
While still hot, sprinkle with sugar and, if desired, a little cinnamon.
Original source: Read Russian recipe No. 2650. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.