Method

Prepare glasses almond milk from 1 lb, or 3 glasses, sweet almonds and ¼ lb bitter almonds. Add 4–5 glasses flour, pour in 1 glass yeast, mix, and let rise. Then beat thoroughly with a spatula and add 2 glasses egg yolks and 1 glass egg whites, beaten until white with 1 lb sugar. Add glasses melted butter, the zest from 1 lemon, and the remaining flour.* Beat the dough with a spatula for at least ½ hour, sprinkle on about ½ lb seedless raisins and some finely chopped bitter orange peel, and pour into a buttered pan strewn with rusk crumbs. When the dough has risen, bake in a hot oven for 1 hour.

For 6 persons use 1 glass sweet almonds, ¼ glass bitter almonds, glasses [almond] milk, glass yeast, glass egg yolks, glass egg whites, lb sugar, ½ glass melted butter, the zest from lemon, ½ glass raisins, bitter orange rind, and flour.*

*Although Molokhovets did not specify the amount of flour in this recipe, she assumed that her readers would know to add enough extra flour to form “a rather liquid dough” (cf. #1728).

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