The 1901 Cookbook Archive
No. 2174 — Spiced Almond Wafer Curls
English historical translation of Molokhovets recipe No. 2174 from the 1901 Russian cookbook, retaining original methods and measures.
Cream half a pound sugar with half a pound yolks until pale.
Mix in the source's flour, cardamom, candied bitter-orange peel, one spoonful melted cooled butter and a quarter glass ground bitter almonds; fold in the remaining whipped whites.
Spread thinly on a waxed baking sheet, scatter ground sweet almonds and bake.
Cut into long narrow strips while hot, curl into tubes and keep warm in a tin.
To provide
½ pound sugar, 1 glass ½ pound yolks, about 10–12 eggs ⅛ glass flour and ¼ glass bitter almonds 4–5 cardamom seeds | Bitter-orange peel 1 spoonful melted butter ¼ glass sweet almonds White wax |
Historical editorial note: The flour is 1⅛ glasses in the method but ⅛ glass in the table. Unprocessed bitter almonds may be toxic.
Original source: Read Russian recipe No. 2174. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.