The 1901 Cookbook Archive
No. 3603 — Wheat Groats
English historical translation of Molokhovets recipe No. 3603 from the 1901 Russian cookbook, retaining original methods and measures.
Choose either spring or winter wheat, carefully remove foreign grains, wash and dry it.
Prepare groats in the usual manner, as for coarse buckwheat groats. The author says the porridge is especially tasty: cook it in water and serve with Finnish-style butter, or cook it in milk if preferred.
Original source: Read Russian recipe No. 3603. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.