The 1901 Cookbook Archive
No. 3132 — Rusks with Soured Milk
English historical translation of Molokhovets recipe No. 3132 from the 1901 Russian cookbook, retaining original methods and measures.
Beat ¼ pound butter until pale and add 7–8 yolks or 3–4 whole eggs, 2 glasses soured milk, about ⅓ glass yeast mixture and 3 glasses flour. Mix and allow to rise.
Beat thoroughly, add salt, ½ glass sugar and the remaining flour, and knead into a fairly stiff dough. After a second rise, proceed as for recipe No. 3124.
Total flour: ½ garnetz. These quantities make about 50 small buns and therefore 100 rusks.
Original source: Read Russian recipe No. 3132. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.