The 1901 Cookbook Archive
No. 2127 — Viennese Cake with Meringue Decoration
English historical translation of Molokhovets recipe No. 2127 from the 1901 Russian cookbook, retaining original methods and measures.
Cream a pound butter until pale. Cream a pound sugar with six eggs, nutmeg, cardamom and lemon zest and beat with the butter for half an hour while adding a pound flour.
Spread onto two paper circles a half-finger thick and bake.
Sandwich with jam, decorate with meringue, then fruit, jam or jelly.
To provide
For six people: ⅓ pound butter and 2 eggs ½ pound sugar, about a glass Nearly ½ pound flour, a glass Nutmeg and cardamom | Lemon zest and ¾ glass marmalade 2 whites and ¼ glass sugar Fruit, jam and jelly |
Historical editorial note: The sugar quantity differs between the method and reduced table.
Original source: Read Russian recipe No. 2127. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.