The 1901 Cookbook Archive
No. 2671 — Firm Oven-Baked Buckwheat Porridge
English historical translation of Molokhovets recipe No. 2671 from the 1901 Russian cookbook, retaining original methods and measures.
Sift 2 pounds of buckwheat groats to remove the meal; if desired, toast gently until coloured. Pour into a pot that the groats fill slightly more than halfway. Add 1–2 tablespoons of oil and salt, then stir.
Pour in just enough boiling water barely to cover the groats, stir, cover the pot and place in a hot oven for about three hours.
Serve with sugar, almond or poppy-seed milk from recipes Nos. 492–493, or molasses. Alternatively rub the porridge through a colander, heap on a serving dish and pour milk over it.
To provide
2 pounds, or 4¼ glasses, of buckwheat groats. | 1–2 tablespoons of oil and salt. |
Original source: Read Russian recipe No. 2671. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.