The 1901 Cookbook Archive
No. 487 — Almond Sauce
English historical translation of Molokhovets recipe No. 487 from the 1901 Russian cookbook, retaining original methods and measures.
Blanch and peel ½–¾ glass of sweet almonds and three to six bitter almonds. Pound finely while gradually adding warm milk, using two glasses of milk in all.
Bring to the boil, strain and press out the liquid. Add two to four egg yolks previously beaten with sugar. Stir over the heat until the sauce thickens, without allowing it to boil.
To provide
⅛–¼ Russian pound of sweet almonds 5–6 bitter almonds, as specified in the ingredient list | 2 glasses of milk and 2–4 yolks ¼ glass of sugar |
Historical editorial note: The method calls for three to six bitter almonds, while the ingredient list specifies five or six. Bitter almonds may contain cyanogenic compounds; the recipe is historical documentation, not modern preparation guidance.
Original source: Read Russian recipe No. 487. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.