The 1901 Cookbook Archive
No. 151 — Swede Soup with Potatoes and Barley Groats
Complete English translation of Molokhovets recipe No. 151 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Wash two swedes, place them in cold water, bring once to the boil and lift out. Cut into even pieces and cover with fresh hot water.
When the water boils, add ½ glass of washed barley groats and one spoonful of good butter. When the swedes and groats are almost ready, add six to eight peeled potatoes and three glasses of whole milk. Finish cooking and serve.
To provide
2–3 swedes ½ glass of barley groats | 6–8 potatoes 1 bottle of whole milk, as printed in the source |
Historical editorial note: The directions mention three glasses of milk, whereas the ingredient list gives one historic bottle. These original quantities have not been silently equated.
Original source: Read the Russian recipe No. 151. The quantities and historical terminology of the 1901 book are retained. See the measurements guide; period preparation and storage methods are not modern food-safety instructions.