No. 379 — Firm Buckwheat Porridge, Another Method
English historical translation of Molokhovets recipe No. 379 from the 1901 Russian cookbook, retaining original methods and measures.
Sift one Russian pound of buckwheat groats, scald with boiling water, stir and drain. Transfer to a lidded handleless saucepan with ½ teaspoon of salt and one spoonful of butter.
Pour over just enough boiling water to cover, stir, and set on the stove. Bring to the boil while stirring.
Set the covered saucepan in a larger pan containing three to four fingers' depth of boiling water. Do not stir the porridge any further. Steam for three hours, adding boiling water to the outer pan so it never stops boiling.
The author considers this method especially fluffy, tasty and economical because no crust forms against the saucepan's sides.
To provide
1 Russian pound of buckwheat | 1 spoonful of butter and ½ teaspoon of salt |