The 1901 Cookbook Archive
No. 3125 — Egg-Yolk Rusks
English historical translation of Molokhovets recipe No. 3125 from the 1901 Russian cookbook, retaining original methods and measures.
Make a sponge with 1½ glasses warm milk, ¼ glass flour and ½ glass yeast mixture. Once risen, knead in 1½ glasses yolks, ¼ pound (½ glass) sugar, ¾ glass melted butter and the remaining flour.
Continue shaping, baking, slicing and drying the rusks as in recipe No. 3124.
Historical editorial note: The source gives only ¼ glass of flour for the initial sponge and does not provide the total flour amount.
Original source: Read Russian recipe No. 3125. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.