The 1901 Cookbook Archive
No. 3175 — Vanilla Geduldskuchen
English historical translation of Molokhovets recipe No. 3175 from the 1901 Russian cookbook, retaining original methods and measures.
Put 2 whole eggs and 7 whites in a small saucepan with ½ pound sugar and a little powdered vanilla. Set over very low heat and beat with a whisk for a long time until the mixture becomes pale and thick.
Remove from the stove but keep whisking until cool. Stir in ⅜ pound (1⅛ glasses) of the best dry sifted flour and ⅛ pound potato flour.
Pour into a paper piping cone, snip its tip and pipe assorted shapes onto an iron sheet first rubbed with wax and dusted with flour. Leave in warmth for about two hours to dry the surface slightly, then bake in a moderately heated oven for a quarter of an hour.
Original source: Read Russian recipe No. 3175. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.