The 1901 Cookbook Archive
No. 2686 — Small Open Pies with Onion or Fruit Preserves
English historical translation of Molokhovets recipe No. 2686 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare the yeast dough in recipe No. 2366 or the crumbly pastry described for lamantsy in recipe No. 2665. Divide into pieces and roll into thin rounds.
Cover each with finely chopped onion fried in walnut oil with salt and a little pepper. Turn up and pinch the edges to form an open pie; let rise, brush with olive oil and bake. Brush again with olive or walnut oil when serving.
For the sweet variation use fruit preserves such as bilberry, raspberry, blackcurrant or lingonberry. The source lists ½ glass of walnut oil, 1 pound of flour, 24 onions or 1 pound of jam as alternative quantities.
Historical editorial note: The source prints 24 onions, a strikingly large quantity, with no clarification. It is preserved as written rather than silently changed to 2–4.
Original source: Read Russian recipe No. 2686. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.