The 1901 Cookbook Archive
No. 3172 — Chocolate Piped Pastries
English historical translation of Molokhovets recipe No. 3172 from the 1901 Russian cookbook, retaining original methods and measures.
Beat 5 whites with ½ pound (1 glass) fine sifted sugar until pale, as for icing. Add 1 tablespoon grated chocolate and ⅜ pound (1⅛ glasses) dry flour.
Mix and pour into a paper piping cone. Cut off the tip and pipe small shapes onto an iron sheet first rubbed with wax, wiped with paper and lightly dusted with flour.
Place in warmth for about two hours so the surface dries, sprinkle with chocolate and bake in a moderate oven, as after buns. Remove, cool slightly and lift with a knife.
Historical editorial note: The historical baking-sheet treatment is documented rather than recommended as a contemporary food-contact method.
Original source: Read Russian recipe No. 3172. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.