The 1901 Cookbook Archive
No. 2093 — Chocolate and Rye-Rusk Cake, Third Method
English historical translation of Molokhovets recipe No. 2093 from the 1901 Russian cookbook, retaining original methods and measures.
Cream one pound sugar with twenty-four yolks until pale.
Stir in half a pound finely ground sifted rye rusks and a quarter pound fine wheat flour.
Fold in twelve whipped whites while adding half a pound grated chocolate. Transfer to a buttered mould, bake, glaze and decorate with jam.
The author notes this cake does not quickly become stale.
To provide
For six people: ⅓ pound sugar, 8 yolks and 4 whites ⅛ pound chocolate, about half a bar ¼ glass rye rusks | Fine wheat flour, the table gives 1 1/12 pound and ¼ glass inconsistently ½ spoonful butter Glaze and decoration separately |
Historical editorial note: The printed supply table's flour weight does not match its volume or the main directions.
Original source: Read Russian recipe No. 2093. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.