The 1901 Cookbook Archive
No. 2082 — Almond Cake with Potato Starch
English historical translation of Molokhovets recipe No. 2082 from the 1901 Russian cookbook, retaining original methods and measures.
Cream three quarters glass sugar with twelve yolks until pale.
Add three quarters glass finely chopped sweet almonds with six to eight bitter almonds, lemon zest, three quarters glass potato starch and twelve whipped whites.
Fold together, pour into a buttered mould and bake in a moderate oven. Glaze when done.
To provide
½ glass sugar and 6 eggs ⅜ glass sweet almonds 3–4 bitter almonds Lemon zest | ⅜ glass potato starch ½ spoonful butter Glaze separately |
Historical editorial note: The table is a half-size version; raw bitter almonds can be toxic.
Original source: Read Russian recipe No. 2082. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.