The 1901 Cookbook Archive
No. 304 — Puff-Pastry Cornucopias
English editorial translation of Molokhovets recipe No. 304 from the 1901 Russian cookbook, with historical measures, method and source.
When the oven is ready, roll puff pastry about half a finger thick and cut into long strips one and a half fingers wide.
Wind the strips around special tapered sticks to form cornucopias. The sticks are two and a half vershoks long, one finger thick at the bottom and two fingers thick at the top.
Working in a cold place, brush the pastries with beaten egg and immediately put into a hot oven. When baked, remove them from the sticks and fill with prepared hot forcemeat.
If the pastries have cooled, return them to the oven for about five minutes. Serve sprinkled with fried parsley, No. 296.
Original source: Read Russian recipe No. 304. Historical quantities and terminology from the 1901 book are retained; see the measurements guide. Period food handling and storage directions do not supersede modern safety standards.