No. 1661 — Wheat Bliny with Whipped Cream
English historical translation of Molokhovets recipe No. 1661 from the 1901 Russian cookbook, retaining original methods and measures.
Mix one and a half glasses warm milk with about two spoonfuls yeast, salt, sugar and two and a quarter glasses fine wheat flour. Let rise warm for three hours.
Beat in two yolks and another three quarters glass flour, dilute with milk to the proper consistency.
Whip egg whites and thick cream separately, fold both gently into the batter and let rise again.
Without stirring, fry in small skillets over coals or a stove as described in the general note.
To provide
2½ glasses milk and 2 eggs 3–6 zolotnik dried yeast ½ glass thick cream 3 glasses fine wheat flour, about 1 pound | Up to ½ Russian pound butter 2 teaspoons each salt and sugar Serve butter and sour cream And caviar separately |