The 1901 Cookbook Archive
No. 96 — Rice Purée Soup
English translation of original recipe No. 96 from Elena Molokhovets’ 1901 cookbook, with the historical preparation and exact source references.
Make white stock from three Russian pounds of beef and a bunch of greens. Prepare a glass of rice as in No. 95, rub through a sieve, dilute with strained stock, boil and strain through a napkin.
Add egg yolks mixed with cream and heat until very hot. Put a little rice that has been cooked but not sieved into the soup tureen, pour over the broth and serve.
To provide
A bunch of greens and 1 celery root; 3 Russian pounds of beef 1 glass of rice and 1 spoonful of butter | The original box prints '2 spoonfuls' without naming the ingredient; ½ glass of cream |
Editorial note: The recipe method specifies egg yolks and cream, but the digitized supply box has an abbreviated '2 spoonfuls' where yolks may have been intended. We preserve the source ambiguity.
Historical source: Read the Russian original No. 96 in the 1901 cookbook. Original measures are retained; see the historical measures guide. Period medical, storage and cooking recommendations are not modern food-safety guidance.