The 1901 Cookbook Archive
No. 1886 — Scottish Wedding Cakes
English historical translation of Molokhovets recipe No. 1886 from the 1901 Russian cookbook, retaining original methods and measures.
Warm three eighths pound fresh butter gently without boiling.
Mix with a quarter pound flour, half a cup fine sugar, half a cup peeled finely ground almonds and half an egg white. Knead and cream thoroughly.
Roll into a round about half a vershok thick, cut into six or eight pieces and prick very frequently with a fork.
Bake on a metal sheet in a fairly cool oven for a long time until thoroughly dried.
Historical editorial note: The list gives half a pound flour and almonds, one and a half glasses almonds and three eighths glass sugar, rather than the lower amounts in the method.
Original source: Read Russian recipe No. 1886. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.