The 1901 Cookbook Archive
No. 2212 — Cooked Almond Marzipan
English historical translation of Molokhovets recipe No. 2212 from the 1901 Russian cookbook, retaining original methods and measures.
Peel, dry and finely pound one pound sweet almonds while adding up to half a glass rose water.
Warm in a saucepan with one pound sugar while stirring until thick, taking care not to scorch.
Shape into an oblong loaf, lightly dust with flour and cool. Roll out, cut into decorative figures and coat with thin white glaze.
Bake in a moderately warm oven and decorate with fruit and other garnishes.
To provide
1 pound sweet almonds, 3 glasses 1 pound sugar | ⅓–½ glass rose water Glaze, fruit and jelly |
Original source: Read Russian recipe No. 2212. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.