The 1901 Cookbook Archive
No. 3156 — Scalded Pretzels
English historical translation of Molokhovets recipe No. 3156 from the 1901 Russian cookbook, retaining original methods and measures.
Knead 1¼ glasses warm milk, 1⅛ pounds flour, ⅛ pound butter, salt, 1 tablespoon sugar and 1 tablespoon yeast mixture until bubbles appear in the dough.
Immediately shape small pretzels and lower into boiling water. Once they float, lift out with a slotted spoon and set on straw to drain.
Transfer to an iron baking sheet lightly covered with straw and bake in a fairly hot oven.
Historical editorial note: The historic use of straw directly in the oven is recorded for documentation and is not a safe contemporary baking-surface recommendation.
Original source: Read Russian recipe No. 3156. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.