The 1901 Cookbook Archive
No. 2158 — Almond Cut-Out Pastries
English historical translation of Molokhovets recipe No. 2158 from the 1901 Russian cookbook, retaining original methods and measures.
Pound a quarter pound peeled almonds with one white, add quarter pound flour, an eighth pound sugar, lemon zest and three yolks.
Mix, roll with flour, cut into shapes, brush with egg and bake.
To provide
¼ pound almonds, ¾ glass 1 egg ⅛ pound sugar, ¼ glass | Zest of 1½ lemons 3 yolks 1½ glasses flour |
Historical editorial note: The method gives zest of half a lemon, the table one and a half lemons.
Original source: Read Russian recipe No. 2158. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.