The 1901 Cookbook Archive
No. 2153 — English Tea Cakes
English historical translation of Molokhovets recipe No. 2153 from the 1901 Russian cookbook, retaining original methods and measures.
Cream a quarter pound unsalted butter, adding gradually a quarter pound sugar and three yolks, beating for almost an hour.
Add zest of half a lemon, washed dried currants and peeled ground sweet almonds.
Fold in three whipped whites with a quarter pound flour.
Bake in a buttered paper mould occupying a quarter sheet; when done use a very sharp knife to cut twelve to fourteen rectangles, each two vershoks long and three quarters vershok wide.
To provide
¼ pound butter ¼ pound sugar, about ½ glass 3 eggs and zest of ½ lemon ½ glass currants | ¼ glass almonds ¼ pound flour, ¾ glass ½ spoonful butter |
Original source: Read Russian recipe No. 2153. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.