The 1901 Cookbook Archive
No. 1762 — Steamed Firm Buckwheat Porridge
English historical translation of Molokhovets recipe No. 1762 from the 1901 Russian cookbook, retaining original methods and measures.
Just cover one and a half pounds buckwheat groats with cold water, add a third pound melted butter and three quarters teaspoon salt.
Put the covered pot in a saucepan of boiling water and steam for at least three hours, adding boiling water to the outer pan as needed.
The porridge becomes reddish and the grains separate. Serve alongside shchi.
Original source: Read Russian recipe No. 1762. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.