No. 3165 — Large Fruit-and-Nut Pretzel Cake
English historical translation of Molokhovets recipe No. 3165 from the 1901 Russian cookbook, retaining original methods and measures.
Mix ¾ glass milk, a little yeast, 5 tablespoons melted butter, 4 eggs, lemon zest, ⅛ pound sugar and enough flour for a rollable dough. Beat thoroughly and roll out.
Dot the dough with ⅜ pound well-washed, squeezed butter, ½ pound washed and thoroughly dried raisins, ¼ pound currants, finely chopped candied fruit and ¼ pound shredded almonds.
Fold several times, roll out again and roll tightly into a log. Shape into one large pretzel or small figures and transfer to a flour-dusted sheet. Brush with butter, sprinkle with sugar and bake.
The closing list gives ¾ glass milk, 1–2 zolotniks yeast, 5 tablespoons butter, 4 eggs, about 3 glasses flour, lemon zest, ½ glass sugar, ⅜ pound butter, ½ pound raisins, ¾ pound almonds, ¼ pound currants and candied fruit.
To provide
¾ glass milk and 1–2 zolotniks yeast. 5 tablespoons butter. 4 eggs and about 3 glasses flour. | Lemon zest and ½ glass sugar. ⅜ pound butter and ½ pound raisins. ¾ pound almonds, ¼ pound currants and candied fruit. |