The 1901 Cookbook Archive
No. 3826 — Sugared Almonds, Another Method
English historical translation of Molokhovets recipe No. 3826 from the 1901 Russian cookbook, retaining original methods and measures.
Scald, peel and cut 2 pounds almonds into long slivers, then dry well in an oven.
Heat ½ pound pounded sugar in a saucepan, stirring with a wooden spatula until fully dissolved.
Add almonds and brown them gently while stirring.
Transfer to a platter lightly rubbed with Provençal (olive) oil and flatten with the base of a second oiled platter.
Cut into long pieces and dry in the oven.
Historical editorial note: Molten sugar is extremely hot and may cause severe burns.
Original source: Read Russian recipe No. 3826. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.