The 1901 Cookbook Archive
No. 2054 — Clear Orange or Lemon Glaze
English historical translation of Molokhovets recipe No. 2054 from the 1901 Russian cookbook, retaining original methods and measures.
For a cake serving six rub a quarter pound sugar over orange zest and pound finely.
Add about three quarters tablespoon orange juice and a pinch citric acid the size of half a pea, then stir in a porcelain mortar until thick.
Spread over the cake, dry and decorate with fruit preserves or fresh fruit.
For lemon glaze use lemon zest and three quarters tablespoon lemon juice per quarter pound sugar.
For a cake serving eighteen double the glaze ingredients, using half a pound sugar and corresponding flavourings.
Original source: Read Russian recipe No. 2054. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.