No. 1749 — Smolensk Groat Porridge, Three Consistencies
English historical translation of Molokhovets recipe No. 1749 from the 1901 Russian cookbook, retaining original methods and measures.
This porridge is prepared in water or broth. For a fairly thin version bring three bottles liquid to the boil, add three quarters glass (twelve level tablespoons) Smolensk groats and cook five minutes while stirring.
Remove from heat, add an eighth pound butter and a teaspoon salt, and beat with a spatula for another five minutes; omit butter if using broth.
For medium consistency take one glass plus two tablespoons (eighteen level tablespoons) groats for three bottles liquid, following the same method.
For a very thick porridge take one and a half glasses groats for three bottles water, beat with an eighth pound butter and serve with another eighth to quarter pound browned butter poured over.
The thicker porridge accompanies breakfast or cutlets at dinner; half the portion is sufficient as a dinner accompaniment.