The 1901 Cookbook Archive
No. 2006 — Green Pistachio Blancmange
English historical translation of Molokhovets recipe No. 2006 from the 1901 Russian cookbook, retaining original methods and measures.
Scald, peel and pound a quarter pound sweet almonds and four or five bitter almonds, dilute with two glasses boiling water, boil, strain and press through cloth.
Separately peel and pound pistachios, add a glass boiling water, boil and strain into the almond milk.
Add sugar and boil; stir in half a glass prepared gelatin solution to make four glasses total. Pour into a mould and chill over ice.
To provide
¼ pound sweet almonds, about ¾ glass 4–5 bitter almonds | ⅓ pound pistachios, about ⅔ glass, and ¾ glass sugar 10–11 gelatin sheets |
Historical editorial note: The text uses ¼ pound pistachios, the supply list ⅓ pound. Bitter almonds are a historical ingredient with potential toxicity.
Original source: Read Russian recipe No. 2006. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.