The 1901 Cookbook Archive
No. 1747 — Meatless Semolina Porridge with Almond Milk
English historical translation of Molokhovets recipe No. 1747 from the 1901 Russian cookbook, retaining original methods and measures.
Blanch a quarter pound sweet almonds and ten bitter almonds, peel and pound finely with a spoonful water.
Dilute with six glasses boiling water and add sugar. As the almond milk boils stir in three quarters glass semolina and cook until thick.
Transfer to a nickel-plated sauté pan, sprinkle with fine sugar and glaze with a heated iron spatula.
To provide
½ glass semolina ¼–½ glass sugar ¼ pound, about ⅔ glass sweet almonds | 10 bitter almonds Extra fine sugar and jam to serve |
Historical editorial note: The method gives three quarters glass semolina while the table gives half. Unprocessed bitter almonds can contain cyanogenic toxins. Do not reproduce the heated-iron technique without appropriate equipment.
Original source: Read Russian recipe No. 1747. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.