No. 2736 — Almond Blancmange
English historical translation of Molokhovets recipe No. 2736 from the 1901 Russian cookbook, retaining original methods and measures.
Blanch and peel ¼–½ pound of sweet almonds and 15–18 large bitter almonds, and pound as finely as possible while adding a little water. Transfer to a saucepan, add 4 glasses of warm water and milk, bring to a boil, strain and squeeze out the almond solids.
Add ¾ glass of fine sugar, bring to a boil again, stir in ¼ glass of dissolved isinglass, strain and cool. Pour into a mould and chill until set.
For a delicate pink colour, the source recommends 8 sheets of white and 2 sheets of red gelatin. For fasting days use water alone in place of milk. Serve, if desired, with raspberry syrup.
The blancmange may also be layered in pink and white halves, by dividing the mixture and combining plain white gelatin in one half with white and red gelatin in the other (2 white to 1 pink). Other variations alternate the white blancmange with narrow red-jelly bands, or use a red-jelly base and a white blancmange top.
To provide
¼–½ pound of sweet almonds. 15–18 large bitter almonds. | ¾ glass of sugar. 10–12 sheets of white gelatin. |