The 1901 Cookbook Archive
No. 2334 — Almond-Milk Soup with Rice or Sago
English historical translation of Molokhovets recipe No. 2334 from the 1901 Russian cookbook, retaining original methods and measures.
Scald one pound sweet almonds, including a quarter glass bitter almonds; cover, peel and pound finely while adding water.
Stir into nine glasses boiling water, simmer, strain and press thoroughly to extract the almond milk.
Sweeten with one or two sugar lumps per glass, heating in a stoneware or silver pot rather than the copper pan disallowed by the author.
Pour into a tureen with half a glass rice or sago cooked separately and kept fluffy, plus half to one glass sultanas or dark raisins. Add sugar to taste and serve.
For boiling rice or sago, see the notes on pies in Section VIII.
Historical editorial note: Unprocessed bitter almonds can be toxic. Modern food-safe cookware may be used.
Original source: Read Russian recipe No. 2334. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.