The 1901 Cookbook Archive
No. 3111 — Crisp, Crumbly Mazurek
English historical translation of Molokhovets recipe No. 3111 from the 1901 Russian cookbook, retaining original methods and measures.
Take ¼ garnetz flour, ¾ glass warm milk, ¼ glass thick yeast mixture and 7½ yolks beaten pale with ¼ pound (½ glass) sugar. Mix well, gradually adding ¾ glass fresh butter, then beat with a spatula for 1½ hours.
Spread the dough thinly on a baking sheet or in a paper mould and prick in several places with a fork. Shred almonds, mix with seedless raisins, sugar and several whites and spread over the centre; brush the edges with yolk.
Bake for an hour so that the mazurek not only cooks but dries.
Original source: Read Russian recipe No. 3111. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.