The 1901 Cookbook Archive
No. 383 — Croutons from Firm Buckwheat Porridge
English historical translation of Molokhovets recipe No. 383 from the 1901 Russian cookbook, retaining original methods and measures.
Make porridge No. 378 but without butter, using only salt. Spread on a wet dish, smooth the surface, let cool and cut into even diagonal squares.
Fry as described in the general note. Serve with lazy or sour shchi, borscht, or sorrel and spinach shchi.
To provide
1 Russian pound of buckwheat groats | ½ teaspoon of salt and ¼ Russian pound of butter for frying |
Original source: Read Russian recipe No. 383. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.