The 1901 Cookbook Archive
No. 3119 — Voivode's Plyatsek
English historical translation of Molokhovets recipe No. 3119 from the 1901 Russian cookbook, retaining original methods and measures.
Mix ¼ garnetz lightly measured flour with 1 glass milk and 2–4 zolotniks dry yeast and let rise. Add ¾ glass yolks beaten pale with ½ glass sugar, ⅓ glass butter, cinnamon, 8–10 cardamom seeds or another fragrance.
Beat with a whisk until the dough begins to come away from it. After a second rise, pour into a buttered paper mould. Once risen, bake carefully in an oven that is not too hot.
Remove with equal care and, after cooling, lift off the baking sheet and paper. These quantities make one plyatsek; form its mould from one sheet of paper with edges folded up by two or three finger-widths.
Original source: Read Russian recipe No. 3119. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.