The 1901 Cookbook Archive
No. 3117 — Warsaw Plyatsek
English historical translation of Molokhovets recipe No. 3117 from the 1901 Russian cookbook, retaining original methods and measures.
Take 3 glasses flour, ¾ glass milk, 1½ tablespoons yeast mixture or 2–4 zolotniks dry yeast mixed with 1½ tablespoons water, ¼ glass melted butter, ½ glass sugar, 3–4 bitter almonds, lemon zest and 2 eggs first beaten in a pot standing in warm water.
Knead thoroughly. After rising, beat the dough again, form a plyatsek and place on buttered paper. When risen, brush with yolk mixed with butter, sprinkle with sugar and almonds, and bake in an oven that is not too hot.
These proportions make one plyatsek about the size of a sheet of paper.
Original source: Read Russian recipe No. 3117. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.