The 1901 Cookbook Archive
No. 200 — Beer Soup, Another Method
Complete English translation of Molokhovets recipe No. 200 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Bring two historical bottles of beer to the boil with ½ teaspoon of caraway seeds.
Beat ½ glass of sugar, or about two spoonfuls of molasses, with three egg yolks until pale. Dilute the yolks with two spoonfuls of beer and pour them into the saucepan after removing it from the heat, stirring briskly.
Return to the heat until very hot, without boiling, and serve with croutons and curd cheese as described in Part II, No. 3648.
Original source: Read the Russian recipe No. 200. 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.