The 1901 Cookbook Archive
No. 2104 — Poppy-Seed Cake
English historical translation of Molokhovets recipe No. 2104 from the 1901 Russian cookbook, retaining original methods and measures.
Soak a pound poppy seeds overnight; for a quicker preparation scald and cover for one hour.
Rinse several times, drain and press dry, grind very finely and gradually beat in thirty yolks.
Add a pound sugar, three and three quarters glasses cream, fifteen to twenty crushed bitter almonds and a pound potato starch; mix smooth.
Gently fold in eighteen whipped whites and bake in a buttered and breadcrumbed mould.
To provide
For six people: ⅓ pound poppy seeds and 10 yolks ⅓ pound sugar, about ⅔ glass 1¼ glasses cream | 5–6 bitter almonds ⅓ pound potato starch, about ¾ glass ½ spoonful butter and 2 rusks |
Historical editorial note: The source's larger method uses additional egg whites absent from the six-person table; unprocessed bitter almonds can be toxic.
Original source: Read Russian recipe No. 2104. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.