The 1901 Cookbook Archive
No. 2152 — Almond Sponge Mazurek
English historical translation of Molokhovets recipe No. 2152 from the 1901 Russian cookbook, retaining original methods and measures.
Cream six yolks with half a pound sugar until pale.
Add half a pound peeled chopped almonds and fold in six whipped whites.
Pour into a paper mould, bake in a moderate oven, glaze, dry briefly and decorate.
To provide
6 eggs and ½ pound sugar, 1 glass ½ pound almonds, 1½ glasses | ½ spoonful butter Glaze and decorations |
Original source: Read Russian recipe No. 2152. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.