The 1901 Cookbook Archive
No. 2676 — Pearl Barley Porridge with Almond Milk
English historical translation of Molokhovets recipe No. 2676 from the 1901 Russian cookbook, retaining original methods and measures.
Rinse ½ pound of pearl barley and boil in water without salt until soft. Drain off any excess liquid.
Make about 3 glasses of almond milk from ¼–½ pound of sweet almonds and 5–6 bitter almonds. Bring to a boil in a stoneware pot, add the cooked barley, stir and continue simmering until done. Add about ½ glass of sugar and serve.
Historical editorial note: The historical bitter almonds may release cyanide. Use safe modern alternatives if adapting the recipe.
Original source: Read Russian recipe No. 2676. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.