No. 3186 — Genuine Vyborg Pretzels
English historical translation of Molokhovets recipe No. 3186 from the 1901 Russian cookbook, retaining original methods and measures.
Make a loose sponge from a little flour, 3 glasses good milk and either 2 very heaped tablespoons of the finest thick yeast mixture or 6–8 zolotniks dry yeast mixed with 2 tablespoons milk. Set in warmth to rise thoroughly.
Beat well, add 4 eggs, 1 tablespoon butter, another ½ glass milk, 2 heaped cups sugar, 1 teaspoon pounded cardamom and more flour. Knead into a very stiff dough and let rise again, then knead for a long time.
Form pretzels in the Vyborg style and leave to rise on an iron sheet. Just before baking, dip each pretzel into boiling water; the source instructs the baker to line the oven with straw and put the pretzels on it.