The 1901 Cookbook Archive
No. 2121 — English Almond Cake
English historical translation of Molokhovets recipe No. 2121 from the 1901 Russian cookbook, retaining original methods and measures.
The source supplies only a list of ingredients and the instruction to bake and cover with orange-flower glaze.
For the listed portion use almonds, butter, sugar, flour, yolks, lemon zest, cinnamon and whipped whites; coat with orange-flower-water glaze after baking.
To provide
⅙ pound almonds, ½ glass ⅓ pound butter ⅓ pound sugar, ⅔ glass ⅓ pound flour, 1 glass 8 yolks and zest of 1 lemon | ½ teaspoon cinnamon 6 whipped whites Bake and coat with orange-flower glaze |
Historical editorial note: The printed recipe gives no mixing or oven method.
Original source: Read Russian recipe No. 2121. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.