The 1901 Cookbook Archive
No. 2181 — Almond Wreath Biscuits
English historical translation of Molokhovets recipe No. 2181 from the 1901 Russian cookbook, retaining original methods and measures.
Scald, peel, wash and dry half a pound sweet almonds, slicing each lengthwise.
Rub half a pound sifted sugar, two egg whites and juice of half a lemon until pale and thick like icing.
Fold in almond slivers, form wreaths on edible wafers or a waxed sheet and dry gently in the oven.
To provide
½ pound almonds, 1½ glasses ½ pound sugar, 1 glass 2 egg whites | Juice of ⅓ lemon Edible wafers or white wax |
Historical editorial note: The method specifies half a lemon but the supply table one third.
Original source: Read Russian recipe No. 2181. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.