The 1901 Cookbook Archive
No. 2159 — Cream Shortbread Cut-Outs
English historical translation of Molokhovets recipe No. 2159 from the 1901 Russian cookbook, retaining original methods and measures.
Finely chop three eighths pound washed cold butter with a quarter pound sugar, ten ground bitter almonds and five eighths pound flour.
Add about a third glass cream to make rollable dough, roll very thin, cut into shapes, brush with egg and scatter almonds and sugar.
Bake the prepared shaped pastries in a moderately warm oven until golden.
To provide
⅜ pound butter ¼ pound sugar, ½ glass 10 bitter almonds | ⅝ pound flour, about 2 glasses ⅓ glass cream and an egg ½ glass almonds and a spoonful sugar |
Historical editorial note: Unprocessed bitter almonds may be toxic.
Original source: Read Russian recipe No. 2159. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.