No. 281 — Almond Dumplings for Milk Soup
Complete English translation of Molokhovets recipe No. 281 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Scald ½ glass of sweet almonds, including two or three bitter almonds, with boiling water, peel and pound finely, adding water until ¾ glass of almond milk has been obtained.
Put a heaped teaspoon of butter into a small saucepan with a spoonful of fine sugar. Melt and remove from the heat, add some almond milk and stir in finely sifted crushed rusks.
Continue adding almond milk and rusks alternately, stirring each time. Beat in three eggs and mix until smooth. Cook the dumplings in milk as directed in the book's general note.
To provide
1 heaped teaspoon of butter ½ glass of sweet almonds and 2–3 bitter almonds | 3 eggs and 1 glass of finely ground rusks |