The 1901 Cookbook Archive
No. 2129 — Royal Butter Cake
English historical translation of Molokhovets recipe No. 2129 from the 1901 Russian cookbook, retaining original methods and measures.
Cream a pound butter with a pound fine sugar creamed with eighteen yolks, zest of two lemons and half to one nutmeg.
Fold in eighteen whipped whites while gradually adding three quarters pound potato flour and three eighths pound fine flour.
Bake in a mould and cover with rose-water glaze No. 2058.
To provide
For six people: ⅓ pound butter ⅓ pound sugar, ⅔ glass Zest of ⅔ lemon ⅓ nutmeg and 6 eggs | ⅓ pound wheat flour, about ½ glass ⅛ pound potato flour, ⅓ glass ½ spoonful butter for mould Rose-water glaze No. 2058 |
Historical editorial note: The source has inconsistent flour quantities across the method and table.
Original source: Read Russian recipe No. 2129. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.