The 1901 Cookbook Archive
No. 1743 — Sweet Guryev Semolina Porridge
English historical translation of Molokhovets recipe No. 1743 from the 1901 Russian cookbook, retaining original methods and measures.
Bring two bottles good cream to the boil, add half a glass semolina, half a pound pounded sweet almonds, a full teacup sugar and a small piece of vanilla pounded with sugar.
Boil together, transfer to a stoneware bowl or sauté pan, sprinkle with rusks and bake until a browned crust forms.
Serve directly from the baking dish.
Historical editorial note: The printed supply list gives six glasses cream, half glass semolina, one and a half glasses almonds, one glass sugar, half a vershok vanilla and a third glass rusks.
Original source: Read Russian recipe No. 1743. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.