The 1901 Cookbook Archive
No. 3825 — Sugared Almonds
English historical translation of Molokhovets recipe No. 3825 from the 1901 Russian cookbook, retaining original methods and measures.
Scald almonds with boiling water, peel, wipe and dry thoroughly.
Make syrup from 1¼ pounds sugar and 1 glass water. Once thick, add 1 pound almonds, creating a dense mixture; cook briefly while stirring.
Spread 1 pound very fine sugar onto a paper sheet. Transfer almonds from the saucepan into the sugar as quickly as possible, while another person stirs and separates them into small groups.
Once cool and dry, store in a jar. The source says more than half the dusting sugar remains unused.
Original source: Read Russian recipe No. 3825. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.