The 1901 Cookbook Archive
No. 1754 — Firm Smolensk Groats for Stuffed Zrazy
English historical translation of Molokhovets recipe No. 1754 from the 1901 Russian cookbook, retaining original methods and measures.
Rub one glass Smolensk groats with an egg, dry and pass through a coarse colander.
Bring one and a quarter glasses water or broth to a boil with a spoonful (one eighth pound) butter and a teaspoon salt. Stir in the groats briskly and cook over high heat five minutes.
Cover, lower the heat and cook ten minutes; stir away lumps and bake another twenty minutes, mixing two or three times.
Cool slightly and use as stuffing for zrazy.
Original source: Read Russian recipe No. 1754. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.