The 1901 Cookbook Archive
No. 2340 — Chocolate-Style Almond-Milk Soup
English historical translation of Molokhovets recipe No. 2340 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare seven to nine glasses almond milk No. 2334.
Toast three quarters glass very dry high-grade flour in a clean pan, stirring constantly until dark but not burned.
Bring almond milk to a boil with cinnamon or vanilla, stir in toasted flour and cook. Just before serving add nine or ten small sugar lumps.
Serve with little lean sweet rusks coated in thick chocolate made by melting chocolate in water with sugar and a small piece isinglass or gelatin.
Historical editorial note: The historical chocolate coating may include fish-derived isinglass; the author's almond soup is not necessarily vegan.
Original source: Read Russian recipe No. 2340. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.