The 1901 Cookbook Archive
No. 1816 — Yeast-Raised Oladyi
English historical translation of Molokhovets recipe No. 1816 from the 1901 Russian cookbook, retaining original methods and measures.
Mix two glasses warm milk with four glasses flour and two or three zolotnik dry yeast until smooth.
When risen beat thoroughly with a spatula, add a teaspoon salt, half a spoonful sugar, a spoonful butter and two or three whole eggs or separately whipped whites.
Let rise a second time. Without stirring, scoop spoonfuls into hot butter in a pan.
Fry both sides and serve with sugar, jam or molasses. The proportion makes twenty-four fritters.
Historical editorial note: The supply list permits four to four and a half glasses flour and two to four eggs, with about half a pound butter or frying fat.
Original source: Read Russian recipe No. 1816. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.