The 1901 Cookbook Archive
No. 3073 — Cream Buns or Rusks
English historical translation of Molokhovets recipe No. 3073 from the 1901 Russian cookbook, retaining original methods and measures.
Make a fairly stiff dough in the usual way with 1 garnetz (about 5 pounds) flour, ¾ glass melted butter, ¾ glass yeast mixture, salt, ¼ garnetz (3 glasses) thick cream, 6 eggs and 1½ glasses sugar.
The same dough may be used to bake rusks.
Original source: Read Russian recipe No. 3073. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.