The 1901 Cookbook Archive
No. 1768 — Buckwheat Salnik with Eggs
English historical translation of Molokhovets recipe No. 1768 from the 1901 Russian cookbook, retaining original methods and measures.
Rinse buckwheat groats in cold water and scald with boiling water.
Mix with finely chopped hard-boiled eggs, salt and butter.
Line a saucepan with sheep caul fat, fill with porridge and bake for one hour.
Turn out onto a serving dish.
To provide
1½ pounds, about 4¼ glasses, coarse buckwheat 5 eggs | ⅛–¼ pound butter Sheep or calf caul fat |
Original source: Read Russian recipe No. 1768. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.