The 1901 Cookbook Archive
No. 3602 — Parboiled Buckwheat Groats
English historical translation of Molokhovets recipe No. 3602 from the 1901 Russian cookbook, retaining original methods and measures.
Pour buckwheat into a tub until it fills about one-third. Fill the tub suddenly with boiling water while stirring, cover and leave until it has cooled enough to put a hand into the water.
Drain in a sieve. Put the still-hot buckwheat into an oven warm but not excessively hot, and let it steam and swell until the oven cools.
Remove, dry thoroughly, then grind in hand millstones or pound in a mortar and separate the hulls.
Original source: Read Russian recipe No. 3602. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.