The 1901 Cookbook Archive
No. 2796 — Strudels with Almond Filling
English historical translation of Molokhovets recipe No. 2796 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare and roll out the dough as in recipe No. 2794. Finely grind 1½ glasses of peeled sweet almonds, including 10–15 bitter almonds according to the historic source, adding 2–3 tablespoons of rosewater.
Mix with ¼ glass of scalded currants, ½ glass of sugar and 1 tablespoon of sifted breadcrumbs. Spread over the dough, roll into a tube and finish as described in the preceding strudel recipes.
Historical editorial note: The source includes bitter almonds that may be unsafe; the historic quantities are documented, not recommended for modern use.
Original source: Read Russian recipe No. 2796. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.