No. 1657 — Scalded Buckwheat and Wheat Bliny, Another Method
English historical translation of Molokhovets recipe No. 1657 from the 1901 Russian cookbook, retaining original methods and measures.
Mix two glasses buckwheat flour with one glass water or milk and scald with two glasses boiling water or hot milk.
Cool, add three to six zolotnik dry yeast, cover and leave warm. Beat thoroughly.
Add salt, sugar, two glasses wheat flour, an eighth pound butter, five yolks creamed with sugar, one glass milk and five whipped whites.
Let rise, then cook in skillets as directed in the general note. Serve butter, caviar and sour cream separately.
To provide
2 glasses buckwheat flour 3–6 zolotnik dried yeast 2 glasses fine wheat flour 1½ spoonfuls butter and 5 eggs Salt and sugar | 2–4 glasses milk ½–1 glass melted butter for frying Serve ¼ pound butter separately Caviar and sour cream separately |