The 1901 Cookbook Archive
No. 1742 — Guryev Porridge with Nuts and Jam
English historical translation of Molokhovets recipe No. 1742 from the 1901 Russian cookbook, retaining original methods and measures.
Scald and peel a pound walnuts or other nuts and ten to twenty bitter almonds, then pound finely while adding water.
Pour six glasses cream into a broad earthenware dish and heat before coals, repeatedly skimming off the browned skins that form.
Cook one third glass semolina into a fairly thin porridge in the remaining cream, then mix in pounded nuts and sugar.
Make a raised pastry rim on a serving dish and alternate layers of cream skins and porridge; dust with sugar and breadcrumbs and bake briefly.
Decorate with jam before serving. Pieces of fruit or berry jam may also be layered between the porridge.
Historical editorial note: The ingredient list gives two bottles cream or whole milk, one third glass semolina, a pound nuts, three quarters glass sugar, two or three rusks and half glass jam. Unprocessed bitter almonds can be toxic.
Original source: Read Russian recipe No. 1742. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.