The 1901 Cookbook Archive
No. 2139 — Marzipan Mazurek
English historical translation of Molokhovets recipe No. 2139 from the 1901 Russian cookbook, retaining original methods and measures.
Dry half a pound peeled sweet almonds slightly and pound with two egg whites.
Pound in three eighths to half a pound sugar; transfer to a saucepan and add enough additional whites to make a thick mixture.
Warm gently over coals while stirring, then turn onto sugared paper, wrap and cool.
Roll flat on half a sheet of paper, cut a neat rectangular cake and make a raised border from the scraps.
Bake until golden, glaze, dry and decorate with jam or fruit.
To provide
½ pound almonds, 1½ glasses ⅜ pound sugar, ¾ glass | 3–4 whites Glaze and decorations |
Original source: Read Russian recipe No. 2139. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.