The 1901 Cookbook Archive
No. 1672 — White Toast with Wine
English historical translation of Molokhovets recipe No. 1672 from the 1901 Russian cookbook, retaining original methods and measures.
Cut one and a half loaves into slices one and a half fingers thick, or use twelve to eighteen plain meatless rusks.
Pour white wine over in a deep plate and baste repeatedly with the drained wine until soaked.
Roll in fine sugar, arrange on a dish and dry in the oven.
Before serving add more wine and top each with jam. Allow one glass wine, half a glass sugar and half to one glass jam or marmalade.
Original source: Read Russian recipe No. 1672. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.