The 1901 Cookbook Archive
No. 1744 — Russian Cream Semolina Porridge
English historical translation of Molokhovets recipe No. 1744 from the 1901 Russian cookbook, retaining original methods and measures.
Pour three bottles good cream into a shallow stoneware dish and set before hot coals, repeatedly skimming the browned skins that form and keeping them aside.
When half the cream remains, add half a glass semolina, a heaped teacup sugar, a quarter Russian pound butter and all the saved cream skins.
Stir, bring to a boil and transfer to a sauté pan. Half an hour before serving bake until browned, taking care that the cream skins do not scorch.
Historical editorial note: The ingredient list totals three bottles cream, half a glass semolina, a glass sugar and a quarter pound butter.
Original source: Read Russian recipe No. 1744. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.