The 1901 Cookbook Archive
No. 2126 — White Almond Cake
English historical translation of Molokhovets recipe No. 2126 from the 1901 Russian cookbook, retaining original methods and measures.
Combine a pound finely ground sweet almonds, including forty bitter almonds, with half a pound sugar, zest of one lemon and five spoonfuls rose water.
Fold in sixteen whipped whites, put in a buttered mould and bake.
To provide
⅓ pound almonds, one glass 13 bitter almonds ⅙ pound sugar, ⅓ glass Zest of one lemon | Almost 2 spoonfuls rose water 5⅓ whites ½ spoonful butter for mould Glaze |
Historical editorial note: Unprocessed bitter almonds may be toxic.
Original source: Read Russian recipe No. 2126. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.