The 1901 Cookbook Archive
No. 2140 — Almond Mazurek with Hard-Boiled Yolks
English historical translation of Molokhovets recipe No. 2140 from the 1901 Russian cookbook, retaining original methods and measures.
Peel and pound half a pound sweet almonds and one sixteenth pound bitter almonds, moistening with a white.
Mix in half a pound mashed hard-boiled yolks, half a pound sugar and half an egg.
Spread thinly on a buttered floured metal sheet and bake.
To provide
½ pound hard-boiled yolks, about 11–12 ½ pound sweet almonds, 1½ glasses Bitter almonds, listed at ½ pound or ⅕ glass inconsistently ½ pound sugar, 1 glass, and ½ egg | ½ spoonful butter ½ spoonful flour Glaze and decorations |
Historical editorial note: Bitter-almond amount conflicts between method and supply list, and is unsafe in large quantities.
Original source: Read Russian recipe No. 2140. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.