The 1901 Cookbook Archive
No. 3170 — Biscuits for Sabayon Soup
English historical translation of Molokhovets recipe No. 3170 from the 1901 Russian cookbook, retaining original methods and measures.
Beat 1 glass (½ pound) sugar and 5 eggs until pale, then stir in ¼ pound (¾ glass) flour.
Pour the batter into a paper piping cone, cut off its tip and pipe small rings or pretzel shapes onto an iron sheet greased with fresh butter or wax and lightly dusted with flour.
Sprinkle with coarsely crushed sugar and almonds and bake in a moderately heated oven.
Historical editorial note: Waxed baking sheets are described as period practice; they are not contemporary food-contact instructions.
Original source: Read Russian recipe No. 3170. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.