No. 2003 — Cream Blancmange
English historical translation of Molokhovets recipe No. 2003 from the 1901 Russian cookbook, retaining original methods and measures.
Scald and peel a quarter to half pound sweet almonds and twenty to thirty bitter almonds, pound in a mortar with two or three spoonfuls cream.
Dilute with three glasses hot boiled cream, bring to a boil and strain through cloth.
Add sugar, boil, remove from heat and stir in half a glass dissolved gelatin to yield at least four glasses liquid.
Strain while hot into a mould and chill.
The remaining ground almonds may be used to make small cakes with added sugar. A version flavoured with orange-flower water or vanilla is also mentioned.
To provide
¾–1½ glasses sweet almonds No more than ¼–⅓ glass bitter almonds or vanilla Or half a spoonful orange-flower water | 3½ glasses thin cream or milk 10 gelatin sheets ⅜–½ pound sugar |