The 1901 Cookbook Archive
No. 1764 — Guryev-Style Buckwheat Porridge with Bone Marrow
English historical translation of Molokhovets recipe No. 1764 from the 1901 Russian cookbook, retaining original methods and measures.
Cook firm buckwheat porridge No. 1761 using boiling mushroom stock, salt and butter.
When almost done, take it out, wash and thoroughly dry the pot and layer porridge with pieces of marrow from ox bones, finishing with marrow.
Cover and bake until soft and fluffy, taking care not to burn the porridge.
Mince leftover mushrooms and keep for the next day's pie fillings, as the original suggests.
To provide
1½ pounds buckwheat groats ¾ pound bone marrow | ⅛ pound dried mushrooms 1 spoonful butter and salt |
Historical editorial note: Leftover cooked ingredients should be chilled promptly rather than stored overnight at room temperature.
Original source: Read Russian recipe No. 1764. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.