The 1901 Cookbook Archive
No. 1782 — Pearl-Barley Porridge
English historical translation of Molokhovets recipe No. 1782 from the 1901 Russian cookbook, retaining original methods and measures.
For water porridge add one and a half glasses pearl barley to boiling water and cook until tender, salt, add one or two spoonfuls butter and beat with a spatula.
For broth porridge cook the same amount of barley in broth with salt.
For milk porridge first cook one and a half glasses barley in water, then add four and a half glasses milk, salt and butter and cook until tender.
Alternatively start cooking in milk from the outset, using three bottles milk.
Original source: Read Russian recipe No. 1782. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.