The 1901 Cookbook Archive
No. 1851 — Cream and Almond Sweet Pie
English historical translation of Molokhovets recipe No. 1851 from the 1901 Russian cookbook, retaining original methods and measures.
Cream three eighths pound unsalted butter until pale. Separately cream twelve yolks with a quarter pound sugar rubbed on the zest of a lemon.
Combine with the butter; add half a pound peeled sweet almonds pounded with rose water and six spoonfuls thick cream.
Beat for half an hour; optionally add a quarter glass washed, thoroughly dried currants, then fold in four whipped whites.
Bake a shortcrust shell with a raised edge, fill with this mixture and bake another quarter hour.
Historical editorial note: The printed six-person supply list uses smaller amounts: one eighth pound butter, four yolks, one sixth pound almonds, a third spoonful rose water, two spoonfuls cream, lemon zest and one and a half whites.
Original source: Read Russian recipe No. 1851. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.