The 1901 Cookbook Archive
No. 3065 — Buns That Stay Fresh Longer
English historical translation of Molokhovets recipe No. 3065 from the 1901 Russian cookbook, retaining original methods and measures.
Scald ¼ garnetz (3 glasses) flour with 3 glasses boiling milk. Stir until smooth, cover and leave for an hour. Add 1½ glasses warm milk, ½ glass thick yeast mixture, ½ glass sugar and a little more flour; mix and let rise.
Beat thoroughly with a spatula, pour in 1½ glasses butter and add enough flour to make a fairly stiff dough. After rising, shape into buns, place on an iron baking sheet, let rise again and bake in a hot oven. Total flour: 1 garnetz.
Historical editorial note: The description of keeping fresh longer is historical; storage safety still depends on actual conditions.
Original source: Read Russian recipe No. 3065. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.