Buckwheat porridge steep from the collection of recipes Levshin V.A. 1796 (Brand 6051 multicooker pressure cooker)

[Steep buckwheat porridge]

Buckwheat porridge cool from the collection of recipes Levshin V.A. 1796 (pressure cooker multicooker Brand 6051)

Category: Dishes from cereals and flour products

Kitchen: Russian

Ingredients
Buckwheat	2 multi-glasses
Hot water	2 and 1/4 multi-cups
Salt, butter	taste

Cooking method

• Steep buckwheat porridge .
• "It is cool to brew it in water, and when it sits down, put it in the free spirit of the stove, tipping the pot with its mouth on the underside so that it rests. Hot it is also eaten with cow's butter, and cold with milk or cream."
• I have a cast iron, a stove with an oven - too! I didn't want to heat the stove specifically for these purposes, so I made it in a pressure cooker.
• I went through the groats, washed them, put them in the bowl of the pressure cooker and set the "Fry" mode - 15 minutes. Dry-calcined, poured two and a half multi-glasses of hot water, salted, closed the lid and set the "Groats" by default. Then I left it on "Heating" for 2 hours.
• I wanted, on the recommendation of V.A. Levshin, to make from this buckwheat toasha worms,
• Buckwheat porridge with worms
• "Cook steep porridge in water as described above, when it cools down, crush it with a spoon and rub it through a sieve; pour a slide on the dish and serve with milk."
• but nothing worked. Not because I didn't have a sieve, but because the consistency of this porridge did not allow any worms to be squeezed out of the sieve with large cells. For these purposes, a porridge of a more viscous structure is needed.
• "Buckwheat porridge with worms" received such an unexpected and not quite euphonious name due to the fact that, being pushed through a sieve, it took the form of worms gathered in one pile. decent - "downy porridge" because of its airy consistency. "

Note

The title page of the third part of the book by V. A. Levshin "A cookery, henchman, and distiller's dictionary" (1796)

Pushkin A. S., no doubt, read and therefore honored the author to be mentioned in "Eugene Onegin":

Here's the time: good sloths,
Epicurean sages,
You indifferent lucky ones,
You, Levshin school chicks ...

Levshin, Vasily Alekseevich (1746 - 1826) - state councilor, Tula landowner, Russian educator, member of the Free Economic Society. With a penchant for science, and possessing knowledge of languages, he translated many books on the most diverse problems of landlord management. He wrote a lot of articles on a wide variety of issues - from the construction of mills to hunting dogs and vegetable growing, which his good friend AT Bolotov published with pleasure in his "Economic store". Numerous dramatic plays by Levshin were included in the repertoire of the provincial and landowner theaters.

In 1795, he published the "Cooking Dictionary, henchman, Candidate's and Distiller's Dictionary" compiled by him, with the author's notice that it contains "Explanation in the alphabetical order of the names of cookery, candidacy and others, unknown to those who do not practice in these arts" and that "... Anyone who bought it the book, he will not regret the money spent on it. " The word "henchman" in the title meant "cook", "cook", "cook", and "distillation" - referring to the distillation and production of alcoholic beverages.

The source of information - the journal "Science and Life" - 🔗 .

I understood everything about this porridge - it used to be cooked from untreated buckwheat - but it takes longer to cook, and is a little viscous. Yesterday I cooked the so-called green buckwheat - so you can make porridge with worms from it.

Magnol, what about the stove on Leninsky?

You are my pussy! I'm in the countryside, and in Moscow, swoop. In the village - there is, but already old, it is necessary to shift. My husband has been approaching her for a long time - to break it, but I stand like a wall - I don't allow it yet, the warmth from her is good!