Russian Creamy Semolina Kasha
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- butylki good cream
- stakan semolina (manna groats)
- stakan / heaped tea-cup sugar
- funt butter
Instructions
- Set 3 bottles of cream before the coals; skim off and reserve the skins as they form.
- When half the cream remains, stir in ½ glass semolina, sugar, ¼ funt butter and the reserved skins; boil and transfer to a sauté pan.
- Bake ½ hour before serving to brown, watching that the skins do not scorch.