The 1901 Cookbook Archive
No. 2166 — Century-Old Cut-Out Biscuits
English historical translation of Molokhovets recipe No. 2166 from the 1901 Russian cookbook, retaining original methods and measures.
Wash and dry a third pound butter, cream until pale, add a third pound sugar, two eggs and a pound very dry flour.
Mix well, roll a finger thick and cut stars, leaves and other figures.
Bake on a sheet greased with white wax, then glaze and dry.
To provide
⅓ pound butter ⅓ pound sugar, about ⅔ glass | 2 eggs 1 pound flour, about 3 glasses, plus glaze |
Historical editorial note: Use an appropriate modern nonstick or parchment lining.
Original source: Read Russian recipe No. 2166. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.