The 1901 Cookbook Archive
No. 3184 — Quick Coffee Bagels (Bubliki)
English historical translation of Molokhovets recipe No. 3184 from the 1901 Russian cookbook, retaining original methods and measures.
To 1 teacup cream add 1 cup yolks, ½ cup butter, 1 cup sugar and 1 cup clear birch lye. Knead into dough and shape bagels, also known as baranki.
Bring milk to the boil and lower the bagels into it. When they float, lift onto a stick and transfer to a small board in the oven. Once dry, turn the board so that the bagels turn too, and leave in the oven until cooked.
The list calls for 1 cup cream, 1 cup yolks, ½ cup butter, flour, 1 cup sugar and 1 cup birch lye.
To provide
1 cup cream and 1 cup yolks. ½ cup butter and flour. | 1 cup sugar. 1 cup birch lye. |
Historical editorial note: Birch lye is an alkaline historical preparation of uncertain composition and strength. This is documentary translation only: do not reproduce the method with homemade lye or use it as a modern food recipe.
Original source: Read Russian recipe No. 3184. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.