The 1901 Cookbook Archive
No. 307 — Puff-Pastry Strips
English editorial translation of Molokhovets recipe No. 307 from the 1901 Russian cookbook, with historical measures, method and source.
Roll puff pastry half a finger thick and cut strips two fingers wide and one and a half vershoks long.
Use a knife moistened with hot water, brush the tops with egg yolk and transfer directly from a cold place into a hot oven.
When the strips are browned and can be moved easily from the baking sheet, they are ready to serve.
To provide
2 glasses, or ⅔ Russian pound, of flour ½ Russian pound of butter 1 egg for brushing | Green parsley; frying fat as in No. 297 Filling as required |
Original source: Read Russian recipe No. 307. 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.