No. 1740 — Semolina Porridge in Three Consistencies
English historical translation of Molokhovets recipe No. 1740 from the 1901 Russian cookbook, retaining original methods and measures.
Semolina is usually cooked in milk and rarely broth. For a fairly thin porridge boil three bottles milk, add three quarters glass semolina, cook about five minutes while stirring, add a teaspoon salt and optionally butter, and beat smooth.
For medium-thick porridge use one glass semolina to three bottles milk; for the thickest use one and a quarter glasses semolina.
Serve browned butter, sugar, cream or milk, or raspberry, currant, cherry or cranberry syrup separately.
The first two consistencies are suitable for breakfast and the thickest for dinner. For one glass thin porridge for a child, the source specifies two level spoonfuls groats per one and a half glasses milk.