1721 Sour cream pastries, baked in small pans

Pirozhnoe iz smetany ispechenoe v formochkakh


For the dough

  • 1 full glass milk
  • ½ glass soft Finnish butter
  • ½ spoon very thick yeast
  • salt
  • 1 lb flour

For the topping

  • 5eggs
  • ½ glass fine sugar
  • 3 cardamom pods
  • 1 or 1½ pieces mace
  • glass currants
  • glasses sour cream
  • glass flour


Prepare a yeast dough from 1 full glass milk, ½ glass soft Finnish butter, a small spoon salt, ½ spoon very thick yeast, and approximately 1 lb flour. Mix well, knead, and let the dough rise once thoroughly.

Butter 12–15 small, round, smooth pans, or rings without bottoms. Roll the dough rather thinly, cut out flat cakes with the rings, and set them (with the rings) onto a lightly buttered baking sheet. When the cakes have risen, cover them with the following mixture (i.e., fill the pans): Beat 5 egg yolks until white with ½ glass finely sieved sugar and sprinkle on the finely ground seeds from 3 cardamom pods, 1–1½ pieces ground mace, glass currants (scalded with boiling water, cleaned, and dried), 1⅓ glasses very fresh sour cream, and glass flour. Mix thoroughly and, finally, fold in 5 beaten egg whites. Mix, fill the pans, and bake.