The 1901 Cookbook Archive
No. 337 — Small Pies with Rice and Eggs
English editorial translation of Molokhovets recipe No. 337 from the 1901 Russian cookbook, with historical measures, method and source.
Cook ½ glass of rice as described in the general note on pies.
Add one spoonful of butter, two or three finely chopped hard-boiled eggs, salt, pepper and fresh herbs. Mix and use to fill the pastries.
To provide
½ glass of rice ⅛ Russian pound of butter, as listed 2–3 hard-boiled eggs | Salt, pepper and greens Pastry as required and 1 egg for brushing |
Original source: Read Russian recipe No. 337. 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.