The 1901 Cookbook Archive
No. 3171 — Sugar Pastries for Sabayon or Chocolate
English historical translation of Molokhovets recipe No. 3171 from the 1901 Russian cookbook, retaining original methods and measures.
Pound and sift ⅝ pound sugar; mix with 6 beaten whites while sifting in ⅜ pound (1⅛ glasses) of the best dry flour and a little powdered vanilla or lemon zest.
Heat an iron sheet, rub with wax, wipe with paper and lightly dust with flour. Pour the mixture into a paper piping cone, snip off the narrow tip and pipe thin assorted shapes.
Let the surface dry slightly in a warm place, but not on top of the stove. Bake in a gentle oven, as after baking buns, watching carefully so they do not burn.
Remove once done, let cool a little and lift off with a knife.
Historical editorial note: The source's waxed-sheet method is historical rather than a modern recommended baking technique.
Original source: Read Russian recipe No. 3171. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.