The 1901 Cookbook Archive
No. 3054 — How to Refresh Stale Bread Rolls
English historical translation of Molokhovets recipe No. 3054 from the 1901 Russian cookbook, retaining original methods and measures.
Before serving, place stale rolls and rusks in a hot oven for 5–10 minutes. Stale kulich may be moistened with rum and sugar, as described in the note on babas, or sliced and dried into rusks, as is done with French bread and the bread known as sitnik.
Stale rolls may be wrapped in two layers of blotting paper dampened with water and set in an oven for half an hour; serve immediately. Never wrap them in a newspaper or other printed paper.
The source adds that even rolls two weeks old can appear fresh again if dipped in cold water and immediately placed on a baking sheet in the oven for a few minutes.
Historical editorial note: Heating stale bread does not make mouldy or spoiled food safe. The age and storage suggestions above are recorded as historical descriptions only.
Original source: Read Russian recipe No. 3054. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.