No. 100 — Hamburg Oatmeal Purée Soup
English translation of original recipe No. 100 from Elena Molokhovets’ 1901 cookbook, with the historical preparation and exact source references.
Prepare and strain white beef stock from three Russian pounds of beef. Separately bring water to the boil, add one glass of ordinary oatmeal or rolled oats and cook until soft. Rub through a sieve, heat and thin with hot broth.
Add lemon zest from half a lemon, one vershok of cinnamon, half a glass of currants scalded with boiling water, half a glass of grated almonds, three or four lumps of sugar and salt. Bring to the boil, then move the pot to the edge of the stove.
Pour in two small wineglasses of rum and two egg yolks beaten with half a glass of cream. Heat while stirring until very hot, then serve.
To provide
3 Russian pounds of beef; ¼ lemon according to the product box ½ glass of dried currants and ½ glass of almonds | 3–4 sugar lumps; 1 glass of oatmeal or rolled oats 2 small glasses of rum; 1 vershok of cinnamon |