The 1901 Cookbook Archive
No. 2039 — Almond Milk Custard
English historical translation of Molokhovets recipe No. 2039 from the 1901 Russian cookbook, retaining original methods and measures.
For eight cups peel and pound a quarter pound sweet almonds with one sixteenth to one eighth pound bitter almonds, but no more. Dilute with six cups whole milk, boil and press through cloth.
Cream eight yolks with eight tablespoons sugar, dilute with eight cups strained almond-flavoured milk and strain into cups.
Steam in a water bath as in No. 2038. Serve with syrup, milk sauce or chocolate sauce. The original also suggests using only bitter almonds.
To provide
8 yolks 8 tablespoons sugar 8 cups milk or cream | ¾–1½ glasses sweet almonds ¼–⅓ glass bitter almonds |
Historical editorial note: The proposed all-bitter-almond version is unsafe; unprocessed bitter almonds can be toxic.
Original source: Read Russian recipe No. 2039. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.