No. 183 — Milk Soup with Pumpkin
Complete English translation of Molokhovets recipe No. 183 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Take half a good medium-sized pumpkin, remove its outer skin and all seeds, and weigh out two Russian pounds of flesh. Cut it into even pieces, put into a small saucepan and add just enough water to barely cover. Cover with a lid and set over the heat.
As soon as the water boils, immediately drain the pumpkin in a sieve. When drained, add two or three glasses of freshly boiled water or milk and the crumb of half a French roll with the crust removed. Cook until the ingredients become very soft and break down, then rub through a colander.
Dilute the purée with two historical bottles of boiled milk and bring to the boil. Add one spoonful of butter and season with salt; alternatively add sugar and half a cup of finely pounded sweet almonds.