The 1901 Cookbook Archive
No. 2172 — Thin Almond Wafer Curls
English historical translation of Molokhovets recipe No. 2172 from the 1901 Russian cookbook, retaining original methods and measures.
Scald, peel and dry three eighths pound sweet almonds with five or six bitter almonds, pound very finely.
Add half a pound sugar and five and a half whipped whites.
Spread thinly on a metal sheet rubbed with white wax, bake gently and cut while hot.
Curl immediately into tubes with the rough side facing out.
To provide
⅜ pound sweet almonds, 1⅛ glasses 5–6 bitter almonds | ½ pound sugar, 1 glass 5 whites |
Historical editorial note: Unprocessed bitter almonds may contain harmful compounds.
Original source: Read Russian recipe No. 2172. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.