The 1901 Cookbook Archive
No. 344 — Speckkuchen (Bacon-Filled Small Pies)
English editorial translation of Molokhovets recipe No. 344 from the 1901 Russian cookbook, with historical measures, method and source.
Finely dice one Russian pound of the finest speck or pork fat. If liked, add finely chopped onion, black and allspice pepper, salt, marjoram, dill and a raw egg.
Fill little oblong pies, preferably made with yeast dough. Allow to rise, brush with egg and bake in a hot oven.
To provide
1 Russian pound of speck (pork fat) 1 onion or green onion 2–3 black peppercorns and 3–5 allspice berries | Salt, marjoram and dill 1 raw egg Pastry as required and 1 egg for brushing |
Historical editorial note: This historical pork filling is not a modern recommendation for cooking raw pork without checking safe internal temperature.
Original source: Read Russian recipe No. 344. 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.