The 1901 Cookbook Archive
No. 1781 — Barley-Groat Porridge with Sour Cream
English historical translation of Molokhovets recipe No. 1781 from the 1901 Russian cookbook, retaining original methods and measures.
Wash one and a quarter glasses barley groats, add to two bottles boiling milk with one spoonful butter and simmer gently, stirring until tender.
Remove from heat, salt and beat in four eggs, then mix with three quarters glass sour cream.
Transfer to a tin mould and bake in a hot oven for half an hour.
Serve with thick cream, fine sugar and cinnamon separately.
To provide
1⅐ glasses groats, about ½ pound 6 glasses milk and 1 spoonful butter 4 eggs and salt | ¾–1 glass sour cream Serve thick cream separately Fine sugar and cinnamon |
Historical editorial note: The method gives 1¼ glasses groats but the ingredient table gives 1⅐.
Original source: Read Russian recipe No. 1781. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.