The 1901 Cookbook Archive
No. 1741 — Caramel-Topped Semolina Porridge with Walnuts
English historical translation of Molokhovets recipe No. 1741 from the 1901 Russian cookbook, retaining original methods and measures.
Bring two bottles cream or whole milk to the boil, stir in three quarters glass semolina and half a pound walnuts pounded with half a cup sugar.
Cook while stirring to avoid lumps or burning, then transfer to a sauté pan and bake until a skin develops.
Scatter a full cup sieved sugar over the entire top and heat it from above until it caramelizes into a brittle crust.
To provide
2 bottles cream or whole milk ¾ glass semolina | 1½ cups sugar ½ pound walnuts |
Historical editorial note: The original uses an extremely hot stove plate held over the porridge to caramelize sugar, a hazardous historic technique.
Original source: Read Russian recipe No. 1741. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.