No. 2665 — Lamentsy with Poppy Seeds and Honey
English historical translation of Molokhovets recipe No. 2665 from the 1901 Russian cookbook, retaining original methods and measures.
Knead a stiff dough from 1 tablespoon of walnut oil, salt, 1 tablespoon of sugar, 6 silver tablespoons of water, a tablespoon of rum or vodka and flour. Roll thinly and place on a floured metal baking sheet. Score into quadrangular pieces like lazanki, then bake until browned and dried. Break along the scored lines.
Scald 2 glasses of white, or preferably grey, poppy seeds with boiling water, drain and rinse in cold water. Scald and drain again, then grind in a stone bowl with a wooden pestle until the seeds break down and the mixture turns pale.
Add ⅔ glass of linden honey or sugar, a little pounded bitter almond and 1 glass or more of boiling water. Mix, transfer to a salad bowl and insert the dried lamentsy upright into the poppy-seed mixture before serving.
To provide
1 pound of flour and 2 glasses of poppy seeds. Several bitter almonds. | 1 tablespoon of walnut oil and 1 tablespoon of rum or vodka; ⅔ glass of honey or sugar. |