The 1901 Cookbook Archive
No. 2109 — Cherry and Almond Cake
English historical translation of Molokhovets recipe No. 2109 from the 1901 Russian cookbook, retaining original methods and measures.
Cream half a pound unsalted butter with half a pound sugar, two yolks, eight eggs and half a pound chopped almonds, mixing for half an hour.
Add zest from a lemon, cinnamon, and half a pound rusk crumbs or a French roll soaked in milk and squeezed.
Fold in a glass or more preserved cherries without syrup, transfer to a buttered breadcrumbed tin and bake.
To provide
For six people: ¼ pound butter ¼ pound sugar, ½ glass 4 eggs, 1 yolk and ¼ pound almonds ¼ pound rusks or bread roll | 1 glass or more cherries without syrup Original separator ½ spoonful butter and 2–3 rusks |
Original source: Read Russian recipe No. 2109. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.