The 1901 Cookbook Archive
No. 1862 — Vatrushki with Millet Porridge
English historical translation of Molokhovets recipe No. 1862 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare one of the preceding pastry doughs and cut rounds for vatrushki.
Wash a full glass millet in three changes of nearly boiling water and drain.
Cook in a bottle milk with a spoonful butter and salt until tender.
Once cool beat in three eggs and use the millet porridge as filling for the pastry rounds.
Original source: Read Russian recipe No. 1862. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.