The 1901 Cookbook Archive
No. 3174 — Geduldskuchen, Another Method
English historical translation of Molokhovets recipe No. 3174 from the 1901 Russian cookbook, retaining original methods and measures.
Beat 1 yolk with ⅓ pound (⅔ glass) sifted sugar until pale. Add ⅓ pound (1 glass) sifted dry flour and fold in the foam of 4 beaten whites.
Transfer to a paper piping cone, cut off its tip and pipe small shapes onto an iron sheet rubbed with wax, wiped with paper and lightly dusted with flour.
Sprinkle with multicoloured poppy seeds, let stand in a warm but not hot place for about two hours to dry slightly, then bake for a quarter of an hour in a moderately heated oven, as after buns.
Original source: Read Russian recipe No. 3174. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.