The 1901 Cookbook Archive
No. 2101 — Tyrolean Shortcrust Cake
English historical translation of Molokhovets recipe No. 2101 from the 1901 Russian cookbook, retaining original methods and measures.
Cream three quarters pound butter with three quarters pound sugar scented with lemon zest and three quarters pound flour.
Roll the pastry a finger thick and cut a large round; spread with jam or marmalade.
Use the remaining dough to cut leaves, flowers and other figures, lay them on the cake, glaze with egg and bake.
Brush the baked decorative figures lightly with water, sprinkle coarse sugar and return to the oven for five minutes.
To provide
For six people: ¼ pound butter ¼ pound sugar, about ½ glass | ¼ pound flour, about ¾ glass Lemon zest and 1 egg 2 spoonfuls coarse sugar |
Original source: Read Russian recipe No. 2101. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.