The 1901 Cookbook Archive
No. 3136 — Cream Rusks
English historical translation of Molokhovets recipe No. 3136 from the 1901 Russian cookbook, retaining original methods and measures.
Knead 10 glasses flour with 3 glasses warm cream, 1 glass eggs, ½ glass yeast mixture and ½ glass sugar. Work thoroughly and let rise.
Form small buns. Once they have risen on a baking sheet, bake and proceed as described in recipe No. 3124, slicing and drying them into rusks.
Original source: Read Russian recipe No. 3136. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.