No. 2678 — Kutya of Wheat with Poppy Seeds or Preserves
English historical translation of Molokhovets recipe No. 2678 from the 1901 Russian cookbook, retaining original methods and measures.
Pick over and wash 1 pound of wheat. Pour into boiling water; when it comes to the boil, drain in a colander and rinse with cold water. Put into a saucepan, cover with fresh water, bring to a boil, cover and place in a hot oven for about four hours. When very soft, take out and put somewhere cool.
Meanwhile wash 1 glass of poppy seeds, scald with boiling water and drain. Rinse in cold water, scald again, then rinse and drain once more. Grind in a stone bowl until the seeds are thoroughly crushed and become pale.
Add ½ glass of sugar or about 2 tablespoons of honey, and combine with the cooked wheat, diluting with a little boiled water that has been cooled.
Alternatively, omit the poppy seeds and add 1 glass of berries or fruit from preserves without their syrup, diluted with cooled, boiled sweetened water.