The 1901 Cookbook Archive
No. 2782 — Small Almond Cakes
English historical translation of Molokhovets recipe No. 2782 from the 1901 Russian cookbook, retaining original methods and measures.
Scald and peel ½ pound of sweet almonds, including 10 bitter almonds according to the original, wipe completely dry and dry lightly in a low oven.
Pound the almonds, gradually adding about 2 tablespoons of rosewater. Mix with ½ pound of fine sugar. Place oblong, rounded portions onto paper, lay a short slanting strip of candied bitter-orange, orange or lemon peel in the centre of each and bake in a moderately warm oven.
Historical editorial note: The historical mixture contains bitter almonds, which may have toxic cyanogenic compounds. Modern versions should omit unregulated bitter almonds.
Original source: Read Russian recipe No. 2782. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.