The 1901 Cookbook Archive
No. 177 — Milk Soup with Pearl Barley
Complete English translation of Molokhovets recipe No. 177 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Cover ½ glass of pearl barley with cold water and bring to the boil once. Drain in a sieve and rinse with cold water.
Transfer the barley to three or four historical bottles of milk that has already been boiled and cook until tender. Add one spoonful of butter.
This soup was eaten without sugar, so the author recommends salting it more generously.
Original source: Read the Russian recipe No. 177. 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.