The 1901 Cookbook Archive
No. 492 — Almond Milk for Kissel, Porridge and Pudding
English historical translation of Molokhovets recipe No. 492 from the 1901 Russian cookbook, retaining original methods and measures.
Scald ⅛–¼ Russian pound of sweet almonds and five to ten bitter almonds with boiling water. Peel and pound very finely, adding water a spoonful at a time.
Dilute with two glasses of hot water or milk, bring to the boil, strain and squeeze out the liquid thoroughly. Sweeten with sugar.
To provide
⅓–¾ glass of sweet almonds 5–10 bitter almonds | ⅛–¼ Russian pound of fine sugar |
Historical editorial note: This 1901 use of bitter almonds is not modern food-safety guidance; untreated bitter almonds can contain cyanogenic compounds.
Original source: Read Russian recipe No. 492. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.