• 1⅛ glasses, or ½ lb, semolina
• ½ glass sugar
• ¼–½ lb sweet almonds
• 5–10 bitter almonds
• serve fine sugar separately

Scald ¼-½ lb sweet almonds and 5–10 bitter almonds with boiling water, remove the skins, and finely pound the nuts, adding water by the spoonful. Strain the nuts, pound them again, dilute with 4 glasses hot water, mix, and bring to a boil. Stir in 1⅛ glasses semolina. After the semolina has cooked and thickened, add ½ glass fine sugar. Transfer to a silver saucepan, strew with fine sugar, and glaze with a salamander. It is essential to cook the kasha in a stoneware saucepan and not to add the sugar earlier, otherwise the almond milk will spoil.