The 1901 Cookbook Archive
No. 2184 — Chocolate Almond Tea Cakes
English historical translation of Molokhovets recipe No. 2184 from the 1901 Russian cookbook, retaining original methods and measures.
Cream a quarter pound fine sugar with four yolks until pale.
Mix in an eighth pound ground blanched almonds, half a bar grated chocolate and an eighth pound best flour.
Fold in one whipped white, drop small rounds onto a waxed sheet, bake and optionally coat with white icing.
Original source: Read Russian recipe No. 2184. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.