The 1901 Cookbook Archive
No. 1746 — Fried Semolina Slices, Another Method
English historical translation of Molokhovets recipe No. 1746 from the 1901 Russian cookbook, retaining original methods and measures.
Cook thick semolina as in No. 1745, cool and cut into even slices.
Coat in egg and rusks, fry in butter, or simply fry without coating.
Sprinkle with sugar to serve.
Historical editorial note: The source lists two bottles milk, three quarters glass semolina, two spoonfuls butter, sugar and optionally two eggs and four or five rusks.
Original source: Read Russian recipe No. 1746. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.