Thin Millet Kasha
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- stakan millet
- butylki milk
- funt butter
- salt
Instructions
- Wash millet in three hot waters.
- Cook soft in 3 bottles milk, salt, and add butter (⅛ funt for whole milk, ¼ for skimmed).