The 1901 Cookbook Archive
No. 1769 — Lemeshka: Porridge from Buckwheat Flour
English historical translation of Molokhovets recipe No. 1769 from the 1901 Russian cookbook, retaining original methods and measures.
Spread two glasses of the best buckwheat flour on a clean pan and toast in the oven, stirring often so it browns evenly without burning.
Stir briskly into four and a half glasses boiling milk to prevent lumps and put into the oven.
When the mass rises it is ready. Eat with freshly browned butter or fry in butter like fritters.
Original source: Read Russian recipe No. 1769. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.