The 1901 Cookbook Archive
No. 3692 — Sweet-and-Sour Bread, Another Method
English historical translation of Molokhovets recipe No. 3692 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare as in recipe No. 3691, but omit both the oak bark and bitter-orange peel.
After the flour has been scalded with boiling water, the dough is left in a room or kitchen for six days, beaten twice daily.
The author says these loaves are delicious and do not stale quickly.
Historical editorial note: Six days of room-temperature dough holding is a historical process without modern food-safety validation.
Original source: Read Russian recipe No. 3692. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.