The 1901 Cookbook Archive
No. 182 — Milk Soup with Chopped Dough
Complete English translation of Molokhovets recipe No. 182 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Mix a fairly soft dough from two glasses of the finest flour, one egg and enough salted water to make no more than one glass of liquid in all. Salt the dough and chop it quite finely with a knife, or preferably pinch it into small pieces by hand.
Bring nine glasses of milk to the boil, add the chopped dough and let the soup come to the boil two or three times. Salt to taste and add one or two spoonfuls of butter.
Original source: Read the Russian recipe No. 182. 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.