The 1901 Cookbook Archive
No. 3693 — Quick Sweet-and-Sour Bread
English historical translation of Molokhovets recipe No. 3693 from the 1901 Russian cookbook, retaining original methods and measures.
For 15 pounds fine peklevanny rye flour, scald half the flour with 10 glasses actively boiling water and beat thoroughly with a wooden paddle.
Leave in a warm place from morning until evening.
Add 3 glasses podkvasye, beat thoroughly, mix in the remaining flour and knead as usual.
Shape and bake loaves the following morning.
The term podkvasye denotes the thick sediment remaining in the barrel after kvass is drawn off.
Historical editorial note: The historic kvass-sediment starter may vary in microbial composition; the recipe does not establish modern hygiene controls.
Original source: Read Russian recipe No. 3693. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.