The 1901 Cookbook Archive
No. 1761 — Firm Oven-Baked Buckwheat Porridge
English historical translation of Molokhovets recipe No. 1761 from the 1901 Russian cookbook, retaining original methods and measures.
Sieve one and a half Russian pounds buckwheat to remove flour; optionally roast gently to colour.
Put into a pot a little more than half full, add a spoonful butter and a teaspoon salt and pour in boiling water just to cover.
Stir, cover and bake in a hot oven for at least three hours, setting a pan of water under the pot to prevent scorching.
When a dry crust forms remove the water pan, turn the pot upside down and continue baking.
Serve with cream, cow's milk, almond milk or melted butter, or with shchi.
Millet porridge can be made the same way but is not traditionally served with shchi.
Original source: Read Russian recipe No. 1761. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.