The 1901 Cookbook Archive
No. 1758 — Fluffy Fine-Buckwheat Porridge
English historical translation of Molokhovets recipe No. 1758 from the 1901 Russian cookbook, retaining original methods and measures.
Rub two glasses fine buckwheat groats with two eggs, dry and cook in four glasses milk with a spoonful butter.
When cool sieve directly onto a serving dish into a tall mound.
Serve with cream or milk custard flavoured with yolks, cinnamon or vanilla, or sugar and cream.
Original source: Read Russian recipe No. 1758. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.