The 1901 Cookbook Archive
No. 1789 — Porridge from Green Rye or Wheat
English historical translation of Molokhovets recipe No. 1789 from the 1901 Russian cookbook, retaining original methods and measures.
When rye or wheat ears have filled but not yet ripened, cut sheaves and plunge the ears into boiling water for several minutes.
Dry them in an oven, mill the grain as for other groats and cook in water or milk with salt and butter.
Historical editorial note: The source describes gathering grain at an immature stage; this is historical processing, not a validated modern grain-storage method.
Original source: Read Russian recipe No. 1789. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.