The 1901 Cookbook Archive
No. 1659 — Meatless Russian Bliny
English historical translation of Molokhovets recipe No. 1659 from the 1901 Russian cookbook, retaining original methods and measures.
Use buckwheat and wheat flours in a one-to-two proportion.
The previous evening mix the buckwheat and half the wheat flour with yeast and water to make thick batter. Next day add remaining flour, salt and sugar.
Once risen, about half an hour before frying dilute with warm water to the consistency of sour cream.
During Maslenitsa the author suggests keeping leftover batter outside in the cold overnight and adding the same quantities of flour, water and yeast the next day.
To provide
1⅓ glasses buckwheat flour 2⅔ glasses wheat flour 3–6 zolotnik dried yeast | 1 teaspoon salt and 1 teaspoon sugar ¼–½ pound butter |
Historical editorial note: The historical overnight holding and reuse of batter does not establish modern safe food storage.
Original source: Read Russian recipe No. 1659. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.