The 1901 Cookbook Archive
No. 212 — Chilled Chocolate Soup
Complete English translation of Molokhovets recipe No. 212 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Beat six egg yolks with ½ Russian pound of sugar until pale. Mix with two historical bottles of cream and ¼–½ pound of chocolate broken into pieces, melted and brought to the boil in two glasses of milk.
Heat the mixture, stirring constantly until very hot, strain and chill. Serve with cream ice cream as described in No. 210.
To provide
2 bottles of cream and 1 vershok of vanilla 6 egg yolks and 1 glass of milk ½ Russian pound, or 1 glass, of fine sugar | ¼–½ Russian pound of chocolate Sponge biscuits or ice cream |
Historical editorial note: The method gives two glasses of milk, whereas the ingredients list says one glass. It also omits vanilla from the directions although vanilla appears in the supply list.
Original source: Read the Russian recipe No. 212. 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.