The 1901 Cookbook Archive
No. 2144 — Swiss Mazurek
English historical translation of Molokhovets recipe No. 2144 from the 1901 Russian cookbook, retaining original methods and measures.
Cream half a pound melted butter with half a pound sugar, six yolks and zest of half a lemon.
Mix in an eighth pound potato flour, an eighth pound fine flour and six whipped whites.
Spread on buttered paper, bake and glaze.
To provide
½ pound melted butter ½ pound sugar, 1 glass 6 eggs and zest of ½ lemon | ⅛ pound fine flour, ⅜ glass ½ spoonful butter ½ glass almonds and 1 spoonful sugar |
Historical editorial note: The table lists almonds absent from the main method and does not list potato flour.
Original source: Read Russian recipe No. 2144. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.