The 1901 Cookbook Archive
No. 2199 — Almond Cakes with Rose Water
English historical translation of Molokhovets recipe No. 2199 from the 1901 Russian cookbook, retaining original methods and measures.
Peel and dry half a pound sweet almonds, pound very finely while adding one or two spoonfuls rose water.
Add half a pound sugar previously rubbed over zest of one lemon, warm very gently in a saucepan while stirring.
Whip two whites and fold into the mixture.
Place small heaps on edible wafers, dust with sugar and bake on a sheet in a moderately warm oven.
The original explicitly notes that ten source numbers were skipped accidentally, not ten recipes.
To provide
½ pound almonds, 1½ glasses 1–2 spoonfuls rose water | ½ pound sugar, one glass 2 whites and zest of 1 lemon, plus edible wafers |
Historical editorial note: Source explicitly notes a numbering gap after No. 2199; there are no Russian source recipes Nos. 2200–2208.
Original source: Read Russian recipe No. 2199. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.