The 1901 Cookbook Archive
No. 3176 — Rye Flatbreads with Millet
English historical translation of Molokhovets recipe No. 3176 from the 1901 Russian cookbook, retaining original methods and measures.
Knead a stiff dough from 1 pound rye flour, salt and approximately 1 glass water. Roll very thinly and brush with butter.
Spread cooked millet porridge over the dough and butter the porridge. Bake until the flatbreads are cooked and dry, then brush with butter before serving.
The ingredient list gives 1 pound rye flour, 1 pound (2 glasses) millet and ¼ pound butter.
Original source: Read Russian recipe No. 3176. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.