The 1901 Cookbook Archive
No. 2799 — Ring-Shaped Pretzels with Anise and Nigella
English historical translation of Molokhovets recipe No. 2799 from the 1901 Russian cookbook, retaining original methods and measures.
Mix ½ glass of yeast, 1 garnets of flour, salt, plenty of anise and enough warm water to form stiff dough. Knead well, cover and leave to rise fully.
Shape into rings, roll in nigella seeds or anise and lay on a peel. Dry slightly before the fire, then lower several rings at a time into boiling salted water, stirring with a thin stick so they do not settle on the bottom.
Lift the rings that float, sprinkle generously with cold water, dry briefly in the oven and then bake directly on the floor of a thoroughly swept masonry oven.
Historical editorial note: The original heading specifies a historical Jewish-style preparation; the baking method uses a masonry oven and a separate boiling step.
Original source: Read Russian recipe No. 2799. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.