The 1901 Cookbook Archive
No. 311 — Excellent Crumbly Sour-Cream Pastry
English editorial translation of Molokhovets recipe No. 311 from the 1901 Russian cookbook, with historical measures, method and source.
Knead a dough that is not too stiff from ⅛ Russian pound of butter, ½ Russian pound of sour cream, two eggs, one full heaped teaspoon of salt and three glasses of flour.
Roll out very thinly and make little pies with any filling, or vatrushki—open pastries filled with fresh curd cheese.
This quantity yields twenty-five small pies or vatrushki. For six people, the author says even half the quantity is sufficient.
To provide
⅛ Russian pound of butter and 2 eggs ½ Russian pound of sour cream | 3 glasses of flour and 1 heaped teaspoon of salt Filling as required |
Original source: Read Russian recipe No. 311. 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.