The 1901 Cookbook Archive
No. 2157 — Almond and Pistachio Pastries
English historical translation of Molokhovets recipe No. 2157 from the 1901 Russian cookbook, retaining original methods and measures.
Peel and finely chop one sixth pound sweet almonds, six or seven bitter almonds and one twelfth pound pistachios.
Add half a spoonful orange-flower water, optionally a white, vanilla powder and one fifth pound sugar.
Fold in whipped egg whites, seven whites total, pour into paper moulds, half-bake, cut into shapes and return to the oven.
Historical editorial note: Unprocessed bitter almonds can be toxic.
Original source: Read Russian recipe No. 2157. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.