The 1901 Cookbook Archive
No. 2624 — Rice with Chocolate Sauce
English historical translation of Molokhovets recipe No. 2624 from the 1901 Russian cookbook, retaining original methods and measures.
Cook 1½ glasses of rice so that the grains remain separate; see the general note on puddings. Mix with ½ glass of vanilla-scented sugar (see No. 3055), five pounded bitter almonds and fifteen sweet almonds. Alternatively, use a tablespoon of rosewater or three drops of rose oil instead of vanilla.
For the sauce, melt ⅛–¼ pound of chocolate in 2 glasses of boiled water with 2–4 lumps of sugar. As it begins to boil, add 1 teaspoon of potato, ordinary wheat or maize flour mixed with a tablespoon of water. Boil while stirring and pour over the rice.
Historical editorial note: The historical preparation mentions bitter almonds, which can contain cyanogenic compounds; avoid unregulated bitter almonds in a modern recipe.
Original source: Read Russian recipe No. 2624. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.