The 1901 Cookbook Archive
No. 3127 — Scalded-Dough Rusks
English historical translation of Molokhovets recipe No. 3127 from the 1901 Russian cookbook, retaining original methods and measures.
Scald ¼ garnetz dry flour with ¼ garnetz (3 glasses) milk, stirring smooth. When cool, add 1¼ glasses thick yeast mixture and allow to rise slightly.
Knead in either 20 whole eggs or 40 yolks with their germs removed, almost 1¾ glasses butter, 4 teaspoons salt, ½ glass sugar and another garnetz of flour to make a fairly stiff dough.
Continue as for rusks in recipe No. 3124. For a small household halve the quantities. Total flour: 1¼ garnetz, approximately 7 pounds.
Original source: Read Russian recipe No. 3127. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.