No. 246 — Almond Noodles
Complete English translation of Molokhovets recipe No. 246 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Scald ⅛ Russian pound of sweet almonds, about ⅓ glass, with boiling water, let stand, remove the skins and pound in a mortar with one spoonful of water.
Mix and strain through a cloth. Return the extracted almond milk to the mortar with the crushed nuts, pound once more, strain and squeeze out the liquid; the original aims for 2½ spoonfuls altogether.
Add two yolks, two or three lumps of sugar and ½ Russian pound of the best fine wheat flour. Knead a firm dough, roll thinly and let dry a little.
Cut into strips three fingers wide, stack with a light dusting of flour to prevent sticking, then shred as finely as possible. Spread on a large sieve and allow to dry.
Cook in three historical bottles of boiling milk until tender. Alternatively fry the shredded noodles first in butter, drain on absorbent paper and then cook them in the milk.