The 1901 Cookbook Archive
No. 3129 — Rusks with Whipped Whites, Another Method
English historical translation of Molokhovets recipe No. 3129 from the 1901 Russian cookbook, retaining original methods and measures.
Mix 1½ glasses warm cream, ½ glass yeast mixture and 3–4 glasses flour; allow to rise slightly. Beat and knead in 1½ glasses yolks beaten with ⅛ pound (¼ glass) sugar, ¾ glass melted butter and enough flour for an ordinary rusk dough.
Keep the dough firm enough that no more flour is needed after folding in the foam of all the remaining whites. Knead well and allow a second rise.
Make small buns and bake, then finish as in recipe No. 3124. Total flour is about ½ garnetz.
Original source: Read Russian recipe No. 3129. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.