The 1901 Cookbook Archive
No. 3135 — French-Style Rusks
English historical translation of Molokhovets recipe No. 3135 from the 1901 Russian cookbook, retaining original methods and measures.
Mix 2¼ glasses warm milk, ¼ garnetz flour and ½ glass yeast mixture; let rise slightly.
Add 8 eggs and 1⅛ glasses melted butter, and allow to rise. Turn onto a table and knead thoroughly, adding enough flour that the dough releases from the hands.
Shape small buns, allow to rise on the baking sheet and bake. Remove from the oven, cut in half, sprinkle with sugar and dry. Total flour: ¾ garnetz.
Original source: Read Russian recipe No. 3135. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.