The 1901 Cookbook Archive
No. 1663 — Excellent Bliny Made with Millet Porridge
English historical translation of Molokhovets recipe No. 1663 from the 1901 Russian cookbook, retaining original methods and measures.
On the preceding evening wash millet in several changes of hot water and boil into thin porridge, measuring five glasses.
When cool add the finest wheat flour and yeast, and let rise strongly. Add finest buckwheat flour called shelkovka, salt and an equal quantity of sugar.
Beat smooth with a spatula, let rise again and fifteen minutes before frying scald with boiling water to the proper batter consistency.
To provide
1 pound millet groats 1 pound fine wheat flour 1 pound buckwheat shelkovka flour | 2 teaspoons salt and 2 teaspoons sugar ½ pound butter 4–6 zolotnik dried yeast |
Original source: Read Russian recipe No. 1663. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.