The 1901 Cookbook Archive
No. 1656 — Buckwheat and Wheat Bliny
English historical translation of Molokhovets recipe No. 1656 from the 1901 Russian cookbook, retaining original methods and measures.
Five or six hours before serving make batter from three glasses wheat flour, two and a half glasses warm water, one tablespoon melted butter and three to six zolotnik dry yeast.
Beat well and let rise, then add salt, sugar and one glass buckwheat flour, and let rise again.
About an hour before frying beat and scald with one and a half to two glasses very hot milk. Optionally add two whipped whites.
Let rise and fry without stirring the raised batter.
Original source: Read Russian recipe No. 1656. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.