The 1901 Cookbook Archive
No. 3189 — Berlin Coffee Pastries
English historical translation of Molokhovets recipe No. 3189 from the 1901 Russian cookbook, retaining original methods and measures.
Beat ⅓ pound butter until pale, add 1½ eggs, ¼ pound sugar and about 1½ glasses flour. Mix and knead thoroughly, then roll out thinly with a little flour.
Cut rounds with a glass and arrange on a flour-dusted iron baking sheet. Brush with egg, sprinkle with pounded almonds and sugar, and bake in an oven that is not too hot.
The final list gives ⅓ pound butter, 2 eggs, ¼ pound (½ glass) sugar, ⅔ pound (2 glasses) flour, ½ glass almonds and 1 tablespoon sugar.
To provide
⅓ pound butter. 2 eggs. ¼ pound sugar, or ½ glass. | ⅔ pound flour, or 2 glasses. ½ glass almonds and 1 tablespoon sugar. |
Historical editorial note: The body specifies 1½ eggs and about 1½ glasses flour, while the ingredient summary gives 2 eggs and 2 glasses flour; neither was silently changed.
Original source: Read Russian recipe No. 3189. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.