The 1901 Cookbook Archive
No. 1654 — Pure Buckwheat Bliny
English historical translation of Molokhovets recipe No. 1654 from the 1901 Russian cookbook, retaining original methods and measures.
Five to six hours before serving make a batter from four glasses buckwheat flour, three glasses warm milk or water, a tablespoon melted butter, two yolks and three to six zolotnik dry yeast.
Beat thoroughly and leave to rise, then beat again and add a heaped spoonful each of salt and sugar.
Scald with one and a half to two glasses hot milk or water, beat, optionally fold in two whipped whites, and let rise again.
When risen do not stir, to avoid collapsing. Move carefully to the cooking place, ladle and fry as described in the general note.
Original source: Read Russian recipe No. 1654. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.