Gingerbread dough

2 glasses sugar
1 glass syrup
1 glass melted butter
1 glass sour cream
2 tsp baking soda
50 g chopped nuts
wheat flour


6 tbsp sugar
¾ l boiling water
3 ½ glasses sugar
2 tsp ground cinnamon
2 tsp finely ground cardamom
2 tsp ginger


First make the syrup: brown 6 tablespoons of sugar on the pan until it starts smoking. Then slowly add boiling water, the remaining 3 ½ glasses sugar and spices, constantly stirring the mixture with a wooden spoon. Boil the syrup for a short while and let it cool. Add the beaten eggs, melted butter, sugar, chopped nuts and the sour cream mixed with baking soda to the cooled syrup, and finally add flour and beat the dough until it is elastic. Use gingerbread cutters to cut the cookies from the thinly rolled dough. Brush the cookies with egg yolks, sprinkle some chopped nut on top and bake in the oven.

“Taluperenaine” magazine, 1930s


PORK ROLLSsealiharullid

1.2 kg pork (loin or leg) a bowl of stewed sauerkraut
2–3 tbsp pork fat
1 tbsp sour cream 1
tbsp flour


Scrape the meat clean, cut into slices and beat them wide with a meat mallet; sprinkle with some salt and pepper and place a tablespoon of sauerkraut, stewed to softness for that occasion or left over, on each slice. Roll the slice into a roll and use clean linen thread to tie it up lengthwise and crosswise, so that the filling would remain inside. Brown the rolls on a greased pan on all sides and place them in a pot deglaze the pan and pour the juice onto the rolls; then add some more salt. Stew covered on a slow fire until the meat is tender; add boiling water regularly for plenty of sauce. Take the rolls out of the pot and carefully remove the thread; add the flour mixed with sour cream to the sauce, let boil for a while, pour through a sieve and serve in a sauce boat. Place the rolls on a dish and put some roast potatoes around them.

“Taluperenaine” magazine, February 1935



1 ½ glass grey peas
3 glasses milk
1 glass buttermilk or sour milk
8 tbsp flour
a pinch of salt
1 tbsp sugar
2 tbsp butter
2 eggs


Boil the peas in a small quantity of water until they are soft, drain them and put through the meat grinder. Beat the eggs with sugar until fluffy; add the milk, peas, melted butter and a pinch of salt. Bake small pancakes with butter and serve with melted butter or berry jam.

“Taluperenaine” magazine, 1930s



12 small turnips
100 g butter
4 eggs
pepper on the point of a knife
spoonful of breadcrumbs


Boil the small peeled turnips in water until they are soft and scrape them out with a spoon, so that you leave the “shell” is intact. Chop the parts you have scraped out, mix with 75 grams of butter, 3 eggs, pepper on the point of the knife and salt to taste and then fill the turnip shells with the mixture. Place the top of each turnip back on it, and brush them with beaten egg, sprinkle some breadcrumbs on top and place them in a pan. Put a small piece of butter or fat on the top of each turnip and bake them in the oven until they are golden-brown. Serve hot as a separate dish or as a side dish.

“Taluperenaine” magazine, 1930s



2 kg cottage cheese
5 eggs
2 glasses heavy (whipping) cream
300–400 g fresh butter
3–4 glasses sugar (to taste)
a pinch of salt
1 vanilla bean or some vanillin
optional: raisins, currants, candied peel or chopped nuts


Strain the cottage cheese to remove whey, and rub through a fine sieve into an enamel or aluminum pan; beat the eggs and sugar with a spoon; melt the butter and pour it onto the cottage cheese. Then pour in the cream, add flavorings and, optionally, raisins, currants, nuts or candied peel and bring the mixture almost to boil, stirring constantly (do not allow boiling!). Let the mixture cool and put it into a paskha mold lined with linen cloth dampened in cold water; if you do not have a mold, use a new flower pot soaked in cold water and lined with cheesecloth. Place a light weight on the mold. Next day, remove the paskha from the mold, and decorate it with butter cream, pieces of orange, marmalade and wafers if you wish. Paskha is served as a desert with tea, coffee or a cold beverage.

“Taluperenaine” magazine, 1930s



250 g barley
600 g meat stock (you can make it with bones or use bouillon cubes)
300 g brisket or bacon
1 onion
50 g butter
salt, pepper and marjoram (sausage herb)
1 m of sheep or pig intestine casings


Wash the barley and put it to boil in the stock; add chopped and fried bacon and onion. Simmer until the barley is half done. Season the hot barley and leave it to cool. Use a funnel to fill the casings with the sausage mix and make sure to leave room for the barley to expand. Tie the ends of the casing with linen thread: you can make short sausages or ring sausages. Simmer the sausages over for 15 - 20 minutes and bake in the oven until they are crisp. Serve with sour jam. Useful tip: pierce a couple of tiny holes in the sausages with a needle before putting them in the oven, and they won’t burst.

Kolu Inn chef Ülle



30 l i.e. 2 1/2 buckets water
1/3 - 1 /2 pood ground malt
1/4 pound hop cones
1/6 flagon liquid brewer’s yeast or 1 lot dried brewer’s yeast


Malt loaf dough: use 4 pounds of ground malt and water to make small loaves 2 fingers high (smooth the surface with wet hands) and bake them in the oven at 200°C for 45 minutes (until they are dark-brown).

Beer: put the 2 buckets of water to boil in a cauldron. Heat the water to 47°C and add the remaining malt and the loaves, stir and leave at 45°C for 20 minutes. Heat the beer wort to 52°C and keep this temperature for 30 minutes; then heat the wort to 62°C and keep the temperature for another 30 minutes; bring the temperature up to 72°C and keep it for 30 minutes. Finally bring the temperature to 78°C to complete the mash-out. Strain the wort and add another bucket of boiling water; strain once again in an hour. Bring the wort to boil and add the hop cones, boil for an hour and quickly cool to 18 - 20 degrees. Add the yeast and put the beer away in a covered vessel for a week. Then pour it into a barrel or bottles and put it in the cellar for afterfermentation for a month.

Brewer Hardi of the Estonian Open Air Museum

*1 pood - 16 kg 381g; 1 pound - 409 ½ g; 1 flagon - 1 ¼ l ; 1 lot - 12,797 g ; 1 bucket- 12, 3 l



½ pound butter (225 gr)
1 pound sugar (450 gr)
6 eggs
1 pound flour (450 gr)
1 tsp baking soda
3 spoons cocoa powder
1 cup milk
lemon rind


Rub the butter until it is fluffy, gradually adding the sugar and 6 egg yolks and mixing all the while. Keep mixing for ½–¾ hour. Then pour in a small cup of milk with a teaspoon of baking soda dissolved in it, sift in the flour, add lemon rind to taste and then the egg whites beaten until stiff. Divide the dough in two parts and add the cocoa to one part. Then alternate layers of white and brown dough in a greased springform pan and bake the cake for ¾–1 hour in moderate oven.

From Härjapea farm recipes book