The 1901 Cookbook Archive
No. 1655 — Scalded Buckwheat Bliny, Another Method
English historical translation of Molokhovets recipe No. 1655 from the 1901 Russian cookbook, retaining original methods and measures.
Four to six hours before serving mix one glass buckwheat flour with a glass cold water until smooth, then scald with three and a half glasses boiling water.
When cooled stir in three to six zolotnik dry yeast, cover and let rise warm.
Beat well, add salt, sugar and three glasses fine wheat flour, then beat thoroughly again. Let rise.
Without further stirring transfer carefully and cook in skillets as directed.
Serve with butter, sour cream and caviar; the quantity makes about twenty-five bliny.
To provide
4 glasses buckwheat flour 3–6 zolotnik dried yeast | ½–1 glass melted butter A heaped spoonful each of salt and sugar |
Historical editorial note: The method says to use three glasses wheat flour after scalding one glass buckwheat, while the supply table lists four glasses buckwheat flour.
Original source: Read Russian recipe No. 1655. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.