Pirog Kulbak

Ingredients

• 2 cups warm water
• 1 teaspoon salt
• 1 yeast cake
• 1 tablespoon sugar
• Flour to make stiff dough
• 2 eggs
• one-half cup melted fat
• cold boiled rice, then a layer of smoked fish (finnan haddie) or smoked roe
• sprinkle with pepper and nutmeg

Method

1. 1

   Make a stiff dough of the above ingredients and let rise till double its bulk; then add eggs, well beaten; melted fat.

2. 2

   Mix in; then knead thoroughly.

3. 3

   Let stand in a warm place till doubled in bulk.

4. 4

   Roll out to one-half inch thick, cut in pieces to make small rolls about six inches long.

5. 5

   Spread each one with cold boiled rice, then a layer of smoked fish or smoked roe; sprinkle with pepper and nutmeg.

6. 6

   Double and pinch the edges together, having them at the top.

7. 7

   Spread with beaten egg and bread crumbs.

8. 8

   Bake in moderate oven till a light brown color.

As published

This recipe was extracted from Foods of the foreign-born in relation to health (1922) by Bertha M. Wood, page 25. The excerpt below is the record exactly as published.

Pirog Kulbak 2 cups warm water i teaspoon salt I yeast cake i tablespoon sugar Flour to make stiff dough Make a stiff dough of the above ingredients and let rise till double its bulk; then add 2 eggs, well beaten; one- half cup melted fat. Mix in; then knead thoroughly. Let stand in a warm place till doubled in bulk. Roll out POLES AND OTHER SLAVIC PEOPLES 63 to one-half inch thick, cut in pieces to make small rolls about six inches long. Spread each one with cold boiled rice, then a layer of smoked fish (finnan haddie) or smoked roe; sprinkle with pepper and nutmeg

Cook this with the app: pantry check, scaling, and the assistant.