No. 181 — Milk Soup with Sago
Complete English translation of Molokhovets recipe No. 181 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Cover ½ glass of white sago with cold water and leave for two hours. Drain in a sieve. When drained, transfer to a saucepan, pour over plenty of boiling water while stirring and cook until half done. Drain again and rinse with cold water.
When drained, transfer to a saucepan with three historical bottles of boiling milk previously heated with a piece of cinnamon and a spoonful of butter. If desired add ½ glass of finely pounded sweet almonds, sugar and one cup of rosewater.
Cook until tender, but without letting the sago fall apart.
To provide
3 historical bottles of milk and ½ glass of sago Optional ⅓ Russian pound, or a glass, of sweet almonds 1 spoonful of butter | 1 cup of rosewater A piece of cinnamon about one vershok long and 3–6 lumps of sugar |