Krechnevai Kascha

Buckwheat Kascha

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • 1½ lbs. of sifted buckwheat flour, butter, sour or fresh cream or melted butter.


Sift the buckwheat flour, spread it out in a large frying pan, and fry it slightly to colour it. Then put it in an earthenware pot with 1 teaspoon of salt, 1 tablespoon of butter and just enough water to cover. Put the lid on the pot and cook in a slow oven for 2 to 3 hours. It is advisable to stand the pot in a tin containing a little water, so that it will not catch. Serve with either cream or melted butter.