The 1901 Cookbook Archive
No. 2679 — Coarse-Flour Dumpling Porridge with Water or Mushroom Stock
English historical translation of Molokhovets recipe No. 2679 from the 1901 Russian cookbook, retaining original methods and measures.
Mix 3 glasses of coarse wheat flour with nearly 1 glass of water and a teaspoon of salt to form a fairly soft dough. Chop it finely with a knife or, preferably, pinch it into small morsels by hand.
Bring water to a boil and add these flour grains. Bring to a boil two or three times, then season with salt and 1–2 tablespoons of oil.
The porridge may instead be cooked in mushroom broth. Serve with almond milk No. 492 or poppy-seed milk No. 493 poured over.
Original source: Read Russian recipe No. 2679. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.