The 1901 Cookbook Archive
No. 3120 — Plyatsek with Apples, Plums or Cherries
English historical translation of Molokhovets recipe No. 3120 from the 1901 Russian cookbook, retaining original methods and measures.
Knead 2¼ glasses sifted flour, 3½ eggs, ½ pound butter, ¼ pound (½ glass) sugar and a little water very thoroughly. Roll thinly, form a raised rim of the same dough and place on a flour-dusted baking sheet.
Brush with egg and partly bake. When almost done, arrange pitted cherries on top and sprinkle with sugar, or spread with apple marmalade.
For the covering, beat 2–3 yolks until pale with 2 tablespoons fine sugar, add about 2 tablespoons of the freshest sour cream, fold in 2 beaten whites and sprinkle in 1 teaspoon wheat or potato flour. Spread over the fruit and return briefly to the oven.
Historical editorial note: Although the title mentions plums, the surviving instructions specify cherries or apple marmalade; no plum method has been invented.
Original source: Read Russian recipe No. 3120. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.