The 1901 Cookbook Archive
No. 1870 — Jam Doughnuts, Third Method
English historical translation of Molokhovets recipe No. 1870 from the 1901 Russian cookbook, retaining original methods and measures.
Cream half a pound butter until pale, beat in ten yolks and continue beating thoroughly.
Add a third glass yeast, one and a half glasses warm milk, salt, a spoonful sugar, cinnamon and about two pounds flour.
Roll into two sheets, fill with jam and cut doughnuts with a glass or large shot glass.
Allow to rise and cook as in No. 1868; the recipe makes about forty.
Original source: Read Russian recipe No. 1870. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.