The 1901 Cookbook Archive
No. 348 — Open-Topped Rasstegai with Fresh Herring
English editorial translation of Molokhovets recipe No. 348 from the 1901 Russian cookbook, with historical measures, method and source.
Finely chop six to twelve onions and mix them with one or two spoonfuls of butter.
Prepare yeast dough and roll into rounds. Put a little onion filling on each, then two halves of a cleaned fresh herring, split lengthwise.
Pinch the pastry together so that the middle remains open. Let the rasstegai rise, brush with egg and bake.
To provide
6–12 onions and 1–2 spoonfuls of butter 6–8 herrings | Yeast pastry 1 egg for brushing |
Historical editorial note: Fish-filling temperatures and handling are not specified in the historical text and require modern standards.
Original source: Read Russian recipe No. 348. 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.