The 1901 Cookbook Archive
No. 3133 — Viennese Rusks
English historical translation of Molokhovets recipe No. 3133 from the 1901 Russian cookbook, retaining original methods and measures.
Mix half the flour with warm cream in which butter has been dissolved, and the yeast mixture. Once risen, add sugar, eggs and the remaining flour.
After a second rise, roll to 1½ finger-widths thick, brush with butter using a feather and fold in half. Cut out buns using a mould, let rise on a baking sheet, brush with egg and bake.
When baked, split into halves and dry in the oven. The ingredient list calls for 1 glass cream, 3 glasses (¼ garnetz) flour, ⅛ pound butter, 1 egg, ⅓ glass sugar and 1½ tablespoons yeast mixture, plus 1 tablespoon butter and 1 egg for glazing.
Original source: Read Russian recipe No. 3133. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.