The 1901 Cookbook Archive
No. 3126 — Rusks with Whipped Egg Whites
English historical translation of Molokhovets recipe No. 3126 from the 1901 Russian cookbook, retaining original methods and measures.
Make a sponge from 2 glasses boiled cream, about ¾ glass yeast mixture and one-quarter of the flour. Let rise.
Knead in 1 teaspoon salt, 1 glass butter, 15 yolks, ¾ glass sugar and the remaining flour, then fold in 7 half-beaten whites. Knead until the dough releases from the hands.
Continue as directed for rusks in recipe No. 3124. Total flour: 1 garnetz plus 1½ glasses.
Original source: Read Russian recipe No. 3126. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.