No. 185 — Almond Soup
Complete English translation of Molokhovets recipe No. 185 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Scald two glasses of sweet almonds and ¼ glass of bitter almonds with boiling water, peel and pound them as finely as possible in a mortar, moistening with water from time to time.
Transfer to a small saucepan with nine glasses of water or milk and boil thoroughly. Strain and squeeze out the almond liquid.
Beat three egg yolks until pale with ½–1 glass of sugar, dilute with one glass of almond milk, then pour into the rest of the milk while stirring. Heat until very hot, transfer to a serving bowl and serve as in the original.
To provide
2 glasses of sweet almonds ¼ glass of bitter almonds | 1 glass of good raisins and cinnamon ½ glass of rice and ¼–½ Russian pound of fine sugar |