The 1901 Cookbook Archive
No. 2069 — Poppy-Seed Cake-Filling Paste
English historical translation of Molokhovets recipe No. 2069 from the 1901 Russian cookbook, retaining original methods and measures.
Scald two pounds grey poppy seeds several times, draining through a sieve after every blanching.
Grind thoroughly in a stone bowl, add half a pound finely pounded sweet almonds and twenty bitter almonds with one pound sugar.
Cook briefly, cool and use as filling for sponge cake No. 2090.
To provide
2 pounds grey poppy seeds ½ pound sweet almonds, about 1½ glasses | 20 bitter almonds 1 pound sugar |
Historical editorial note: Unprocessed bitter almonds may be toxic.
Original source: Read Russian recipe No. 2069. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.