The 1901 Cookbook Archive
No. 2071 — Pistachio Cake Coating
English historical translation of Molokhovets recipe No. 2071 from the 1901 Russian cookbook, retaining original methods and measures.
Combine a third glass finely ground sweet almonds, a third glass crushed pistachios, a quarter glass fine sugar, a third spoonful orange-flower water and crushed vanilla or vanilla sugar.
Fold in three or four whipped egg whites, spread over a cake and bake briefly.
Decorate with fruit, jam or jelly after baking.
Historical editorial note: The source refers to vanilla sugar No. 1894, a numbering reference preserved as printed.
Original source: Read Russian recipe No. 2071. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.