The 1901 Cookbook Archive
No. 2167 — Rum and Almond Pastries
English historical translation of Molokhovets recipe No. 2167 from the 1901 Russian cookbook, retaining original methods and measures.
Cream half a glass unsalted butter with three eighths glass sugar, an egg, a quarter small glass rum and a quarter glass finely chopped almonds.
Add enough flour to make fairly soft dough; knead in a cold room, roll thin and cut shapes.
Brush with egg, scatter sugar and chopped almonds and bake in a moderately heated oven.
To provide
½ glass butter and ⅜ glass sugar 1 egg and ¼ small glass rum ¼ glass almonds | 1½–2 glasses flour 1 egg, a spoonful sugar and ¼ glass almonds for topping |
Original source: Read Russian recipe No. 2167. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.