The 1901 Cookbook Archive
No. 2437 — Almond Milk for Pudding, Buckwheat Porridge or Kissel
English historical translation of Molokhovets recipe No. 2437 from the 1901 Russian cookbook, retaining original methods and measures.
Scald ⅛–¼ pound of sweet almonds and 5–10 bitter almonds with boiling water, skin them and pound finely, adding water one spoonful at a time. Thin with 2 glasses of hot water or milk in all, bring to the boil, strain and squeeze thoroughly. Sweeten with sugar.
To provide
⅓–¾ glass sweet almonds. 5–10 bitter almonds. | ⅛–¼ pound fine sugar. |
Historical editorial note: The historical recipe calls for bitter almonds, which can contain significant amounts of cyanogenic compounds. They should not be used without appropriate modern food-safety guidance.
Original source: Read Russian recipe No. 2437. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.