The 1901 Cookbook Archive
No. 1760 — Buckwheat-Groat Croutons for Borscht or Shchi
English historical translation of Molokhovets recipe No. 1760 from the 1901 Russian cookbook, retaining original methods and measures.
Boil six glasses water, add one glass fine buckwheat groats, boil and season with salt.
Spread on a dish, cool, cut into shapes and fry as in No. 1756.
To provide
1 glass fine buckwheat groats | ½ teaspoon salt |
Original source: Read Russian recipe No. 1760. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.