The 1901 Cookbook Archive
No. 2004 — Chocolate Blancmange
English historical translation of Molokhovets recipe No. 2004 from the 1901 Russian cookbook, retaining original methods and measures.
Grate an eighth pound chocolate and warm in a saucepan until dark.
Make almond milk from three quarters glass sweet almonds, an eighth glass bitter almonds and three glasses milk.
Dilute the chocolate with the almond milk, strain, stir in three eighths pound sugar and half a glass dissolved gelatin.
Pour into a mould and chill. Optionally flavour with half a vershok vanilla.
To provide
¼ pound chocolate ¾ glass sweet almonds ⅛ glass bitter almonds and ⅔ glass sugar | 3 glasses milk or cream 10 gelatin sheets Optional ½ vershok vanilla |
Historical editorial note: The method gives an eighth pound chocolate but the ingredient list gives a quarter pound. Unprocessed bitter almonds may be toxic.
Original source: Read Russian recipe No. 2004. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.