The 1901 Cookbook Archive
No. 3154 — German Saffron Pretzel Cake
English historical translation of Molokhovets recipe No. 3154 from the 1901 Russian cookbook, retaining original methods and measures.
Mix 1¼ glasses warm milk, a pinch of saffron steeped in rum, ⅓ glass fresh sour cream, 1–2 tablespoons yeast mixture and about 1½ pounds flour. Stir thoroughly and let rise.
Beat with a wooden spatula, add ¼ pound butter washed and beaten pale, 1 yolk, ⅓ glass sugar, about ½ glass raisins and currants, and a little cardamom. Knead thoroughly and let rise a second time.
Shape one large pretzel cake. Once risen on the sheet, brush with egg and bake in a fairly hot oven.
Original source: Read Russian recipe No. 3154. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.