No. 2673 — Semolina Porridge with Almond Milk
English historical translation of Molokhovets recipe No. 2673 from the 1901 Russian cookbook, retaining original methods and measures.
Scald ¼–⅓ pound of sweet almonds and 5–10 bitter almonds, peel and pound finely, adding water a spoonful at a time. Strain, pound the residue again and dilute with 4 glasses of hot water to make almond milk.
Stir and bring the milk to a boil. Add 1½ glasses of semolina, stirring until thick and cooked. Add ½ glass of fine sugar, transfer to a silver cooking dish, sprinkle with fine sugar and glaze its surface with a heated iron spatula.
The original recommends cooking the porridge in a stoneware pot and adding the sugar only at the end, saying that earlier addition would spoil the almond milk.
To provide
1½ glasses of semolina, about ½ pound. ½ glass of sugar. ¼–½ pound of sweet almonds. | 5–10 bitter almonds. Serve extra fine sugar separately. |