The 1901 Cookbook Archive
No. 3645 — Frying Fat for Doughnuts, Khvorost and Other Pastries
English historical translation of Molokhovets recipe No. 3645 from the 1901 Russian cookbook, retaining original methods and measures.
For deep-frying doughnuts, khvorost and other pastries, the source prefers goose fat, or pork lard if goose fat is unavailable, sometimes mixed with Russian clarified butter.
The historic formula adds 1 tablespoon spirit or good vodka per pound hot fat before dropping in the pastries.
The used fat was clarified with apples as described in recipe No. 3644 or simply strained and stored cold.
Historical editorial note: Pouring alcohol into hot frying fat can ignite vapours and cause a dangerous flare-up. Do not reproduce that step.
Original source: Read Russian recipe No. 3645. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.