The 1901 Cookbook Archive
No. 3141 — Pretzels with Black Cumin
English historical translation of Molokhovets recipe No. 3141 from the 1901 Russian cookbook, retaining original methods and measures.
Knead 3 glasses warm milk, ½ glass butter, a little salt, ½ glass yeast mixture, 3½ eggs, some black cumin seed and enough flour to make a dough that is not too stiff.
Let rise, form pretzels and put them on a sheet. After rising, brush with egg, sprinkle with black cumin and bake.
While still hot, remove them from the oven and clean them, then return immediately to the oven to dry.
Historical editorial note: The source uses 'chernushka', a historical seed name commonly associated with nigella (black cumin); no modern botanical certification is implied.
Original source: Read Russian recipe No. 3141. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.