No. 184 — Milk Soup in the Style of Chocolate
Complete English translation of Molokhovets recipe No. 184 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Toast ¾ glass of the driest finely milled wheat flour in a clean frying pan, stirring constantly until it is dark, but taking care not to burn it.
Meanwhile bring nine glasses of whole milk to the boil with a piece of vanilla about one vershok long and six lumps of sugar. Dilute the toasted flour with this milk, boil and move off the heat.
Beat two or three egg yolks until pale with another six pieces of finely crushed sugar. Thin with several spoonfuls of warm milk, pour the yolks into the remaining milk or chocolate-like mixture while whisking, and heat just until steam rises; do not boil. Pour into the tureen and serve with sponge biscuits or sweet rusks.