The 1901 Cookbook Archive
No. 343 — Small Pies with Buckwheat Porridge and Eggs
English editorial translation of Molokhovets recipe No. 343 from the 1901 Russian cookbook, with historical measures, method and source.
Prepare firm buckwheat porridge the day before from ½ Russian pound of buckwheat groats.
Stir in one spoonful of butter in which finely chopped onion or green onion has first been lightly fried. Add a little rich stock, salt, two or three finely chopped hard-boiled eggs and fresh herbs.
Mix and fill the small pies.
To provide
1¼ glasses of buckwheat groats ⅛ Russian pound of butter and some stock 1 onion or green onion | 2–3 hard-boiled eggs Salt and herbs Pastry as required and 1 egg for brushing |
Original source: Read Russian recipe No. 343. Historical quantities and terminology from the 1901 book are retained; see the measurements guide. Period food handling and storage directions do not supersede modern safety standards.