The 1901 Cookbook Archive
No. 1757 — Thin Fine-Buckwheat Porridge
English historical translation of Molokhovets recipe No. 1757 from the 1901 Russian cookbook, retaining original methods and measures.
For a fairly thin porridge cook three quarters glass fine buckwheat in nine glasses (three bottles) water or broth, add salt and one or two spoonfuls butter.
For medium-thick porridge use the same groats with two and a quarter bottles water; for thick porridge use one glass groats per two bottles water.
Beat the thick porridge with a spoonful butter, transfer to a dish and pour browned butter or melted pork fat with cracklings over.
Original source: Read Russian recipe No. 1757. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.