The 1901 Cookbook Archive
No. 3130 — Rusks with Whipped Whites, a Different Method
English historical translation of Molokhovets recipe No. 3130 from the 1901 Russian cookbook, retaining original methods and measures.
Beat 10 whites to a foam, pour in ¾ glass good yeast mixture and stir in about 2 glasses flour. Let rise slightly.
Add 1 teaspoon salt, 10 yolks beaten pale with ¾ glass sugar, 1⅛ glasses warm milk and enough flour to make a dough of the usual thickness that comes away from the hands.
Mix in 1⅛ glasses melted butter, knead thoroughly and let rise a second time. Shape small buns and bake, then dry as rusks.
Original source: Read Russian recipe No. 3130. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.