No. 2824 — Supplement to Section XIV: Russian Scalded Blini

For 1⅓ glasses of buckwheat flour, take 2⅔ glasses of wheat flour. On the evening before baking, combine all the buckwheat flour with half the wheat flour. Scald with 2½ glasses of boiling water, or preferably milk, stirring briskly.

Once cool, dilute with warm water or milk. Add 3–6 zolotniks of dried yeast dissolved in ¼ glass of water and leave to rise.

The following day, add 1 teaspoon each of salt and sugar and the remaining flour, aiming for the consistency of good sour cream. Beat thoroughly, let rise and, without stirring again, bake the blini as described in the explanatory note on page 522.