The 1901 Cookbook Archive
No. 2674 — Semolina Porridge with Nuts and Almond Milk
English historical translation of Molokhovets recipe No. 2674 from the 1901 Russian cookbook, retaining original methods and measures.
Shell 1 pound of walnuts or common nuts. Scald and peel 10–12 bitter almonds, then pound with the nuts until fine, adding about 2 tablespoons of plain or rosewater. Stir in ⅓ glass of sugar.
Meanwhile bring 6 glasses of almond milk to a boil in a stoneware saucepan. Add ½ glass of semolina, cook until done and mix in the ground nuts. Serve at once with sugar.
For the almond milk take ½ pound of almonds and ¼–½ glass of sugar; see recipe No. 492.
Historical editorial note: The source specifies bitter almonds, which can contain cyanogenic compounds; choose a safe modern flavouring rather than unregulated bitter almonds.
Original source: Read Russian recipe No. 2674. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.