No. 3102 — English Brioche
English historical translation of Molokhovets recipe No. 3102 from the 1901 Russian cookbook, retaining original methods and measures.
Beat ½ pound of the freshest butter until pale, add 6 yolks and beat thoroughly again. Add ½ pound sifted sugar pounded with ¼ vershok vanilla, then ½ pound dried currants and finally ½ pound flour.
Mix thoroughly, gently fold in 6 beaten whites and pour into a buttered mould or large saucepan sprinkled with breadcrumbs, filling only three-quarters full. Bake; test the centre with a wooden splinter and remove when no batter clings to it.
The closing list gives ½ pound butter, 6 eggs, ¼ vershok vanilla, another ½ pound butter, 1½ glasses currants, 1½ glasses flour, 1 glass sugar, 2–3 rusks and 2–3 lumps sugar for coating.