The 1901 Cookbook Archive
No. 339 — Small Pies with Viziga, Semolina and Whitefish
English editorial translation of Molokhovets recipe No. 339 from the 1901 Russian cookbook, with historical measures, method and source.
Bring ¼ Russian pound of fresh butter to a boil in a narrow saucepan, pour in ¾ glass of semolina and mix thoroughly. Take the saucepan away from the heat after a short time.
Combine the semolina with 1/16 Russian pound of boiled, finely chopped viziga, salt, two or three chopped hard-boiled eggs and fresh greens.
Use this to fill yeast-raised little pies, adding one thin slice of deboned, salted whitefish to each.
To provide
¼ Russian pound of butter and ¾ glass of semolina 1/16 Russian pound of viziga 2–3 hard-boiled eggs and fresh greens | ½ Russian pound of whitefish Yeast pastry as required and 1 egg for brushing |
Historical editorial note: The source describes salted fish and viziga as historical ingredients, not modern guidance on preservation.
Original source: Read Russian recipe No. 339. 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.