The 1901 Cookbook Archive
No. 3134 — Rusks Said to Remain Fresh Longer
English historical translation of Molokhovets recipe No. 3134 from the 1901 Russian cookbook, retaining original methods and measures.
Mix about 2 glasses flour with 10 half-beaten whites and some of the finest yeast mixture, and let rise.
Add another 4 glasses flour and pour in 1½ glasses boiling milk, mixing while gradually adding the remaining flour. Add 10 yolks beaten with ¾ glass sugar and, once the dough releases from the hands, add 1½ glasses hot melted butter.
Knead thoroughly, let rise a second time, shape small buns and bake briefly. Split and dry.
The source's final ingredient summary gives 1 garnetz (5 pounds) flour, 10 eggs, ¼–½ glass yeast mixture, 1½ glasses malt, ¾ glass sugar and 1½ glasses butter.
Historical editorial note: The preparation calls for 1½ glasses boiling milk but the final list instead prints 1½ glasses malt ('soloda'); the discrepancy is preserved. Historical shelf-life claims are not contemporary safety guidance.
Original source: Read Russian recipe No. 3134. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.