The 1901 Cookbook Archive
No. 3173 — Almond Geduldskuchen (Patience Cakes)
English historical translation of Molokhovets recipe No. 3173 from the 1901 Russian cookbook, retaining original methods and measures.
Beat 6 whites to a foam, gradually adding ⅝ pound sifted sugar, ¼ pound (¾ glass) dry flour and about 12 finely crushed bitter almonds.
Continue as in recipe No. 3171. Sprinkle with sweet almonds that have been dried, pounded and sifted, and with coarsely crushed sugar, or with finely chopped and dried pistachios.
Original source: Read Russian recipe No. 3173. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.