The 1901 Cookbook Archive
No. 178 — Milk Soup with Semolina
Complete English translation of Molokhovets recipe No. 178 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Bring three historical bottles of milk to the boil with one spoonful of butter. Sprinkle in ½ glass of semolina while stirring. Boil thoroughly, stirring continuously, and immediately pour into a soup tureen.
The original says to add salt in the tureen rather than while cooking, claiming that semolina curdles if boiled with salt. Offer sugar and cinnamon separately to those who want them.
Historical editorial note: The statement about salt making semolina curdle is the author's historical kitchen belief, not a verified modern rule.
Original source: Read the Russian recipe No. 178. 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.