The 1901 Cookbook Archive
No. 2784 — Cakes of Caramelised Ground Almonds
English historical translation of Molokhovets recipe No. 2784 from the 1901 Russian cookbook, retaining original methods and measures.
Peel ½ pound (1½ glasses) of sweet almonds, dry them thoroughly and pound to a very fine paste, gradually adding a little rosewater.
Put 1 glass of fine sugar in a saucepan, moisten with 3 tablespoons of water and stir over the stove until it becomes reddish caramel. Add the almond paste and stir briefly over the heat.
Transfer into small, long paper cases like those described for apple meringues in recipe No. 2783, greased with olive oil. Arrange on a baking sheet and bake in a gentle oven. Cool before removing the paper and serving.
Original source: Read Russian recipe No. 2784. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.