The 1901 Cookbook Archive
No. 2185 — Chocolate Almond Rings
English historical translation of Molokhovets recipe No. 2185 from the 1901 Russian cookbook, retaining original methods and measures.
Pound a quarter pound grated chocolate, quarter pound sugar and an eighth pound peeled almonds with one white.
Add a spoonful water and two spoonfuls rye-rusk crumbs, form rings using more crumbs to dust.
Bake dry, glaze white, scatter multicoloured poppy seeds and dry again briefly.
To provide
¼ pound chocolate and ¼ pound sugar ⅛ pound almonds, ⅜ glass 1 white ⅔ glass rye crumbs | For glaze: ¼ pound sugar and 1 white Juice of ½ lemon ⅛ glass coloured poppy seeds |
Original source: Read Russian recipe No. 2185. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.