Skip to content

Russian Tea Cakes

A historical recipe from The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919).

A historical recipe

The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc., by Florence Kreisler Greenbaum (1919). Project Gutenberg eBook #12350.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919). Digitised by Project Gutenberg, eBook #12350 (https://www.gutenberg.org/ebooks/12350). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Russia. Associated with Russia by a demonym leading its title: Russian (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. Mix one cup of sugar, one cup of eggs (about five), and one cup of sour cream with enough flour to roll.
  2. Toss on board, roll out one-fourth inch thick, spread with a thin layer of butter, fold the dough over, roll and spread again;
  3. repeat three or four times, using altogether three-fourths pound of brick butter.
  4. Then place dough in a bowl, cover, and let stand on ice to harden.
  5. Then roll as thin as possible, strew with one cup of chopped almonds, sugar and cinnamon, and cut into seven-inch strips.
  6. Roll each strip separately into a roll, cut into squares and strew top with chopped almonds, sugar and cinnamon.
  7. Bake in a hot oven.