The 1901 Cookbook Archive
No. 312 — Chopped Pastry Dough
English editorial translation of Molokhovets recipe No. 312 from the 1901 Russian cookbook, with historical measures, method and source.
Finely chop together ½ Russian pound of cold, freshly washed and squeezed Finnish-style butter, one Russian pound of flour and ½ teaspoon of salt, using a pastry chopper, until the mixture resembles semolina.
Add one egg and one glass of water, knead thoroughly, shape elongated little pies and seal the edges.
Brush with egg and bake immediately in a hot oven from a cold place. The recipe makes eighteen small pies.
To provide
½ Russian pound of butter and 1 pound of flour ½ teaspoon of salt 1 egg and 1 glass of water | Another egg for brushing Filling as required |
Original source: Read Russian recipe No. 312. 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.