The 1901 Cookbook Archive
No. 2123 — Pink Rose Sponge Cake
English historical translation of Molokhovets recipe No. 2123 from the 1901 Russian cookbook, retaining original methods and measures.
Cream a pound sugar with twelve yolks until pale. Add a few drops cochineal colouring to make the batter pink, then four to six drops rose oil.
Fold in twelve whipped whites while adding about half a pound potato flour. Bake in moulds.
Coat with rose-water glaze No. 2058 and decorate with pink cochineal glaze No. 2064.
To provide
⅓ pound sugar, ⅔ glass, and 4 eggs ⅙ pound potato starch About ½ glass potato starch | 1–2 drops rose oil Cochineal for icing |
Historical editorial note: Use only food-safe rose flavouring and colourings.
Original source: Read Russian recipe No. 2123. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.