The 1901 Cookbook Archive
No. 3123 — Another Dough for Fruit Plyatsek
English historical translation of Molokhovets recipe No. 3123 from the 1901 Russian cookbook, retaining original methods and measures.
Make a sponge with ¾ glass milk, 2¼ glasses flour and 6 zolotniks yeast. Let rise, then add 1 tablespoon butter, ½ glass sugar, 4 yolks and ½ teaspoon salt and knead.
After rising, roll out and transfer to a buttered baking sheet. Arrange halved, stoned plums skin-side-down on the dough, sprinkle with sugar and bake for half an hour.
Alternatively, stone cherries and sprinkle them with sugar an hour in advance. Drain off their juice, spread the cherries over the dough, sprinkle with coarse sugar and bake with more heat coming from below than above.
Original source: Read Russian recipe No. 3123. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.