The 1901 Cookbook Archive
No. 3695 — Sweet-and-Sour Rye Bread
English historical translation of Molokhovets recipe No. 3695 from the 1901 Russian cookbook, retaining original methods and measures.
Sift ordinary rye flour and scald 10 pounds of it with 20 glasses boiling water. Beat vigorously with a spatula.
Start in the morning and allow the mixture to malt until evening.
Add 4 glasses podkvasye and the remaining flour, knead well and leave until morning.
Shape loaves and bake in a hot oven.
Historical editorial note: The total quantity of flour beyond the first 10 pounds is not specified in this source entry.
Original source: Read Russian recipe No. 3695. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.