The 1901 Cookbook Archive
No. 1963 — Almond Plombière
English historical translation of Molokhovets recipe No. 1963 from the 1901 Russian cookbook, retaining original methods and measures.
Pound a quarter pound sweet almonds and ten bitter almonds very finely with a little water to prevent oiliness.
Dilute with whole milk and press to obtain one glass almond milk. Mix with five yolks creamed with three quarters glass sugar.
Heat gently until thickened but not boiling, pour into a mould and half-freeze.
Fold in two glasses whipped thick cream and pack in ice and salt until firm.
To provide
¼ pound sweet almonds, about ¾ glass 10 bitter almonds 2 glasses thick cream | ¾–1 glass sugar 1 glass whole milk and 5 yolks 2½ pounds salt, about 5 glasses |
Historical editorial note: Unprocessed bitter almonds may contain toxic cyanogenic compounds.
Original source: Read Russian recipe No. 1963. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.