No. 170 — Oat Soup with Prunes or Raisins
Complete English translation of Molokhovets recipe No. 170 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Wash one glass of good oatmeal groats and cook in a covered saucepan with ten glasses of water, removing the scum. Add one or two spoonfuls of butter and a little salt.
When the soup has reduced to the consistency of good thick cream, allow it to settle and pour off the liquid, or rub the entire mixture through a colander.
Meanwhile cook ½ Russian pound of fine French prunes or raisins separately. Put the fruit into the soup tureen and pour over the oats. Serve with croutons No. 216.
For sick people, the croutons were generally dried in the oven without butter, the author notes. The water in which the prunes were cooked may be served separately so that diners can add it to their oat soup if they wish.