The 1901 Cookbook Archive
No. 316 — Another Scalded Yeast Dough for Pies
English editorial translation of Molokhovets recipe No. 316 from the 1901 Russian cookbook, with historical measures, method and source.
Dissolve 1½ zolotniks of dry yeast in ½ glass of water, stir in one glass of flour, beat thoroughly and allow to rise.
When risen, add salt and beat again. Pour in ¾ glass of boiling milk while stirring, knead well, then add ¼ glass of melted butter, two whole eggs or four egg yolks, and the remaining flour.
Knead again and let rise. Shape pies, allow another rise, brush with egg beaten with water and bake for about half an hour.
To provide
½ glass of water and ¾ glass of milk 1½–2 Russian pounds of flour ⅛ Russian pound of butter, as listed | 2–3 zolotniks of dry yeast 3–5 eggs, salt and 2 rusks |
Historical editorial note: The preparation calls for ¼ glass of butter whereas the supply list gives ⅛ Russian pound.
Original source: Read Russian recipe No. 316. 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.