The 1901 Cookbook Archive
No. 2194 — Custard-Filled Sponge Pastries
English historical translation of Molokhovets recipe No. 2194 from the 1901 Russian cookbook, retaining original methods and measures.
Cream six yolks with six spoonfuls sugar and zest of half a lemon.
Add two heaped spoons melted butter and five level silver spoons flour, then gently fold in six whipped whites.
Spread in a buttered flat mould and bake halfway. Score long rectangles, finish baking and separate.
Cut shallow hollows into the bottoms, fill with custard No. 2195, join in pairs to conceal filling and warm in the oven.
Serve on a napkin-lined plate.
Original source: Read Russian recipe No. 2194. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.