The 1901 Cookbook Archive
No. 2143 — Royal Mazurek
English historical translation of Molokhovets recipe No. 2143 from the 1901 Russian cookbook, retaining original methods and measures.
Cream half a pound washed, dried unsalted butter until pale. Add half a pound flour, five eggs one at a time, a quarter glass chopped sweet almonds, five bitter almonds and half a pound sugar.
Beat until pale, transfer to a strong buttered paper mould dusted with rusks and bake in a moderate oven for about two hours.
Glaze or sprinkle with shredded almonds and sugar, dry briefly and decorate.
To provide
½ pound butter ½ pound flour, 1½ glasses, and 5 eggs ¼ glass sweet almonds 5 bitter almonds | ½ pound sugar, 1 glass ½ spoonful butter and one rusk Glaze and decoration |
Historical editorial note: Unprocessed bitter almonds may be toxic.
Original source: Read Russian recipe No. 2143. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.