The 1901 Cookbook Archive
No. 3122 — The Same Small Plyatski, Another Dough
English historical translation of Molokhovets recipe No. 3122 from the 1901 Russian cookbook, retaining original methods and measures.
For the same small cakes, scald ¾ glass flour with 1½ glasses milk and stir until smooth. When cool, add 2–3 zolotniks dry yeast and let rise.
Add 6 whole eggs, 4 yolks, 3 tablespoons warm melted butter, a little salt and the remaining flour. Beat very thoroughly and let rise a second time.
Shape the small flat buns as in the preceding recipe.
Historical editorial note: The source repeats the phrase adding 3 tablespoons warm butter, salt and flour; it appears to be a duplicated line rather than an instruction to double the ingredients.
Original source: Read Russian recipe No. 3122. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.