No. 2005 — Almond Blancmange
English historical translation of Molokhovets recipe No. 2005 from the 1901 Russian cookbook, retaining original methods and measures.
Scald and peel a quarter to half a Russian pound sweet almonds and fifteen to eighteen large bitter almonds, then pound finely with a little water.
Heat with four glasses warm water or milk, bring to a boil, strain through cloth and squeeze out the almond milk.
Add three quarters glass fine sugar and bring to a boil; stir in a quarter glass prepared gelatin solution, strain, cool, mould and chill.
For pink blancmange use eight white and two red gelatin sheets. For a meatless variation use water rather than milk. Serve with raspberry syrup if desired.
For two colours divide the mixture, colour one part pink and set in layers, or alternate white blancmange with narrow red jelly strips.
To provide
¼–½ pound sweet almonds 15–18 large bitter almonds | ¾ glass sugar 10–12 gelatin sheets |