The 1901 Cookbook Archive
No. 2111 — Walnut and Almond Cake
English historical translation of Molokhovets recipe No. 2111 from the 1901 Russian cookbook, retaining original methods and measures.
Pound a pound shelled walnuts and half a pound sweet almonds and stir with one and a half pounds sugar.
Fold in seven or eight whipped whites, divide into two moulds and bake in a hot oven for half an hour.
Cool and sandwich with a cream reduced from one glass cream, half a vershok vanilla, half a glass sugar and a pinch salt.
The source additionally says to purchase two and a half pounds walnuts, contradicting the recipe's main amount.
Historical editorial note: Original walnut quantities differ.
Original source: Read Russian recipe No. 2111. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.