Paste for Russian Pirog
From Allied cookery, 1916
Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 19. The excerpt below is the record exactly as published.
PASTE FOR RUSSIAN PIROG ®ne cup of milk, 3 eggs, 1)4 cups of butter, a little salt
Cook this with the app: pantry check, scaling, and the assistant.