The 1901 Cookbook Archive
No. 2092 — Chocolate Cake with Rye Rusks
English historical translation of Molokhovets recipe No. 2092 from the 1901 Russian cookbook, retaining original methods and measures.
Cream twelve yolks with three quarters glass sugar until pale, add cinnamon, lemon zest and two spoonfuls finely ground sifted dried rye bread.
Fold in twelve whipped whites while gradually adding three quarters glass grated chocolate.
Transfer to a buttered mould, bake and glaze.
To provide
6 eggs and ⅜ glass sugar, cinnamon ⅜ glass chocolate 1 spoonful finely ground rye rusks | ½ spoonful butter Glaze separately |
Original source: Read Russian recipe No. 2092. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.