The 1901 Cookbook Archive
No. 1765 — Firm Buckwheat Porridge with Assorted Additions
English historical translation of Molokhovets recipe No. 1765 from the 1901 Russian cookbook, retaining original methods and measures.
Sieve one Russian pound coarse buckwheat groats and half fill a pot. Add a teaspoon salt and a quarter to three eighths pound butter.
Pour in only enough boiling water to cover the groats.
Stir in two chopped hard-boiled eggs, a quarter pound bone marrow, a quarter pound finely chopped partly roasted veal, and fillets from one roasted hazel grouse.
Bake in a moderately warm oven until tender.
Historical editorial note: The recipe includes partially roasted veal; in modern cooking all meat needs safe doneness.
Original source: Read Russian recipe No. 1765. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.