The 1901 Cookbook Archive
No. 2100 — Eugenia Layer Cake
English historical translation of Molokhovets recipe No. 2100 from the 1901 Russian cookbook, retaining original methods and measures.
Beat eight whole eggs, four extra yolks and one and a half pounds sugar until pale.
Add twenty-two lots potato starch, chopped orange peel, six lots shelled pistachios and half a pound sweet almonds.
Chop half the nuts and peel very finely and shred the other half into long pieces; combine and bake two thin rounds.
Stack with jam between, then glaze.
To provide
4 eggs and 2 additional yolks ¾ pound sugar, about 1½ glasses 11 lots potato starch 1 heaped spoonful orange peel | 3 lots pistachios ¼ pound sweet almonds, about ¾ glass ¼ glass jam Glaze separately |
Original source: Read Russian recipe No. 2100. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.