No. 210 — Custard Chilled Berry Soup
Complete English translation of Molokhovets recipe No. 210 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Beat six egg yolks with ½ Russian pound of sugar until pale. Thin with two historical bottles of cream and place over the heat, stirring until the mixture thickens but without boiling.
Strain and cool while stirring. Add a purée of raspberries, wild strawberries or cultivated strawberries and let the soup chill.
Pour into a soup tureen and add two handfuls of whole berries of the same kind.
To provide
6 egg yolks and ½–1 Russian pound of sugar 2 historical bottles of cream | 2–3 Russian pounds of berries |
Serve with cream ice cream, adding scoops shaped like dumplings. Serve quickly before the ice cream melts. The author describes this as a summer evening dish for outings in the countryside.