The 1901 Cookbook Archive
No. 2138 — Almond Mazurek
English historical translation of Molokhovets recipe No. 2138 from the 1901 Russian cookbook, retaining original methods and measures.
Finely chop half a pound sweet almonds and one sixteenth pound bitter almonds.
Cream half a pound butter with half a pound sugar and three eggs, stir in the almonds, one or two spoonfuls cream and enough flour to make a fairly soft dough.
Spread on a buttered-paper-lined baking sheet and bake until cooked and slightly dry.
To provide
½ pound sweet almonds, about 1½ glasses 1/16 pound bitter almonds ½ pound butter | ⅓ pound sugar, about 1 glass 3 eggs and 1–2 spoonfuls cream Flour and decorations |
Historical editorial note: The supply list gives less sugar than the method; bitter almonds are potentially toxic.
Original source: Read Russian recipe No. 2138. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.