The 1901 Cookbook Archive
No. 193 — Fresh Berry Soup with Cream
Complete English translation of Molokhovets recipe No. 193 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Rub six glasses of sorted fresh berries through a sieve.
Mix three glasses of thick cream, ½ Russian pound of sugar, four egg yolks and a small amount of the berry purée. Put the mixture on the stove, stirring constantly, and heat until very hot but do not boil.
Combine with the remaining hot berry purée, which has been diluted with boiled water to the required volume. Serve with croutons.
To provide
3 Russian pounds of sorted fresh berries 3 glasses of thick cream 4 egg yolks | 1–2 glasses of sugar Bread for croutons |
Historical editorial note: The method mentions ½ Russian pound of sugar, while the supply list gives 1–2 glasses. The egg-and-cream mixture is described as historical cooking practice.
Original source: Read the Russian recipe No. 193. 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.