vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Russian Fried Cakes
From The Rural cook book, 1907
Serves 2
Ensure dough is soft and well-kneaded.
Presented as published in 1907. 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 The Rural cook book (1907), page 74. The excerpt below is the record exactly as published.
Russian Fried Cakes. — Scald one pint of milk, add one scant tea- spoonful of salt and one tablespoonful of sugar; when lukewarm add one yeast cake dissolved in a liltle warm water, and sufficient flour to make a drop batter, and set aside to rise. When light and spongy add one-half aipful of butter, creamed together with one cupful of sugar and three eggs; beat until thoroughly mixed; add sufficient flour to make a soft dough and knead for five minutes. Return to the bowl; cover and keep in a warm place until light. Turn out on a floured board; roll out quite thin and cut into three-inch circles
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