The 1901 Cookbook Archive
No. 2219 — Sour-Cream Cake, Another Method
English historical translation of Molokhovets recipe No. 2219 from the 1901 Russian cookbook, retaining original methods and measures.
Make the same yeast dough as No. 2218, but shape a thin oblong cake with folded raised edges and let rise.
Beat three yolks with half a glass sugar until pale, add three glasses very fresh sour cream, two full spoons flour, a little cinnamon or vanilla and half a glass currants.
Fold in three whipped whites, spread over the pastry and bake. Serve for dinner or with coffee.
Original source: Read Russian recipe No. 2219. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.