The 1901 Cookbook Archive
No. 1766 — Fluffy Buckwheat Porridge with Parmesan
English historical translation of Molokhovets recipe No. 1766 from the 1901 Russian cookbook, retaining original methods and measures.
Make buckwheat porridge as in Nos. 1761 or 1762.
Arrange on a serving dish in layers, sprinkling each with grated Parmesan and melted butter.
Place briefly in a hot oven until browned.
Original source: Read Russian recipe No. 1766. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.