Russian Pirog Kulbak
A historical recipe from Allied Cookery, by Grace Clergue Harrison, Gertrude Clergue (1916).
A historical recipe
Allied Cookery: British, French, Italian, Belgian, Russian, by Grace Clergue Harrison, Gertrude Clergue (1916). Project Gutenberg eBook #44947.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Allied Cookery, by Grace Clergue Harrison, Gertrude Clergue (1916). Digitised by Project Gutenberg, eBook #44947 (https://www.gutenberg.org/ebooks/44947). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Russia. Associated with Russia by a demonym leading its title: Russian (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- a pint of tepid salted water
- 1/2 lb. of butter
- 1 yeast
- 2 eggs
Method
- Dissolve in a pint of tepid salted water, 1 yeast-cake mixed with enough flour to make rather a stiff dough and let it rise until double its size.
- Add to this 2 eggs and 1/2 lb.
- of butter.
- Knead thoroughly.
- Put the paste in a warm place and let it rise again to double its size.
- Roll it out about 1/2 inch thick and put in a buttered pie dish;
- cover with cold boiled rice, then thin slices of smoked roe or smoked fish;
- sprinkle over some pepper and nutmeg.
- The other half of the dough is to be lapped over the filling and in giving to the Pirog the form of a loaf close the edges with the white of an egg.
- When closed, spread it over with beaten egg and bread-crumbs.
- Bake it a light brown.