The 1901 Cookbook Archive
No. 2217 — Hamburg Choux-Pastry Rings
English historical translation of Molokhovets recipe No. 2217 from the 1901 Russian cookbook, retaining original methods and measures.
Bring two thirds bottle milk and a third pound butter to a boil, stir in two glasses flour until smooth and until the dough pulls away from the saucepan.
Cool; beat in a quarter glass sugar, one zolotnik cinnamon, zest of a third lemon and five large eggs.
Pipe rings through a pastry syringe, scatter sugar and chopped almonds and bake.
Original source: Read Russian recipe No. 2217. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.