The 1901 Cookbook Archive
No. 2134 — Chocolate Cake with Rye Rusks
English historical translation of Molokhovets recipe No. 2134 from the 1901 Russian cookbook, retaining original methods and measures.
Cream ten yolks with half a pound sugar, add a quarter pound grated chocolate, three quarters glass sifted rye-rusk crumbs and a quarter glass fine wheat flour.
Mix in finely pounded sifted cinnamon and cloves, then gently fold in ten whipped whites. Bake.
To provide
¼ pound chocolate ¾ glass rye rusks | ¼ glass fine wheat flour 10 eggs, cinnamon and cloves |
Original source: Read Russian recipe No. 2134. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.