The 1901 Cookbook Archive
No. 378 — Firm, Fluffy Buckwheat Porridge for Shchi and Borscht
English historical translation of Molokhovets recipe No. 378 from the 1901 Russian cookbook, retaining original methods and measures.
Sift one Russian pound of whole buckwheat groats (yadritsa). Put into a pot sized so that the groats fill a little more than half of it.
Salt with half a teaspoon of salt, add a spoonful of table butter and pour in boiling water until it stands just one finger above the groats. Stir and put into a hot oven.
When a crust forms, turn the pot upside down. After three to four hours the porridge is ready. Turn it out on a small round dish and serve with borscht or shchi, providing small individual plates.
To provide
1 Russian pound of buckwheat groats | 1 spoonful of butter and ½ teaspoon of salt |
Original source: Read Russian recipe No. 378. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.