The 1901 Cookbook Archive
No. 2359 — Fried Fine Buckwheat Kasha
English historical translation of Molokhovets recipe No. 2359 from the 1901 Russian cookbook, retaining original methods and measures.
Boil two and a quarter glasses fine buckwheat groats with water and salt, spread on a dish and level the surface.
Cool, cut into diagonal squares and fry in sunflower, poppy-seed, mustard or walnut oil. Serve with borscht, shchi and other soups.
Original source: Read Russian recipe No. 2359. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.