The 1901 Cookbook Archive
No. 2737 — Green Pistachio Blancmange
English historical translation of Molokhovets recipe No. 2737 from the 1901 Russian cookbook, retaining original methods and measures.
Scald and peel ¼ pound of sweet almonds and 4–5 bitter almonds; pound very finely. Mix with 2 glasses of boiling water, bring to a boil, strain and squeeze through a napkin.
Peel ¼ pound of pistachios and pound them finely. Pour over 1 glass of boiling water, bring to a boil, strain and squeeze, then add the pistachio liquid to the almond milk.
Add sugar and boil. Pour in ½ glass of dissolved isinglass, making 4 glasses in all, mix and transfer to a mould to set on ice.
To provide
¼ pound of sweet almonds, about ¾ glass. 4–5 bitter almonds. | ⅓ pound of pistachios, about ⅔ glass, and ¾ glass of sugar. 10–11 sheets of gelatin. |
Historical editorial note: The body gives ¼ pound of pistachios, while the ingredient table gives ⅓ pound. Bitter almonds are a historical ingredient with possible cyanide hazard.
Original source: Read Russian recipe No. 2737. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.