The 1901 Cookbook Archive
No. 1671 — White Toast with Almonds and Jam
English historical translation of Molokhovets recipe No. 1671 from the 1901 Russian cookbook, retaining original methods and measures.
Cut twelve to eighteen rusks or one and a half white rolls into thick slices, dry in a hot oven until lightly browned.
Make a glass of almond milk from a quarter pound, about three quarters glass, of sweet almonds and five or six sugar lumps.
Fifteen minutes before serving soften the toasts with almond milk, top with the remaining pounded almonds and half a glass or more of raspberry jam and syrup.
Original source: Read Russian recipe No. 1671. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.