Blinis (Russian)

Name: Blinis (Russian)
Ingredients: two ounces of German yeast; a gill of warm milk; a pound of flour; the yolks of four eggs; half a pound of rice flour; the four whipped whites of the eggs; two tablespoonfuls of whipped cream

From National viands à la mode, 1895

Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

3086Calories

127 gProtein

563 gCarbs

39 gFat

Full nutrition (34 nutrients)

Calories3086 kcal

Protein127 g

Carbohydrates563 g

Fiber16 g

Sugars3.1 g

Total Fat39 g

Saturated Fat11 g

Monounsaturated Fat12 g

Polyunsaturated Fat4.1 g

Omega-30.1 g

Cholesterol766 mg

Sodium336 mg

Potassium1647 mg

Calcium258 mg

Iron31 mg

Magnesium231 mg

Phosphorus1486 mg

Zinc13 mg

Copper1.6 mg

Manganese5.7 mg

Vitamin D4.1 mcg

Vitamin C0.2 mg

Vitamin A375 mcg

Vitamin E2.3 mg

Vitamin K1.4 mcg

Vitamin B61.6 mg

Vitamin B121.9 mcg

Thiamin (B1)11 mg

Riboflavin (B2)5.7 mg

Niacin (B3)56 mg

Folate2184 mcg

Choline611 mg

Caffeine0 mg

Water348 g

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 27. The excerpt below is the record exactly as published.

Blinis. (Russian) (Dubois) Take two ounces of German yeast, dilute with a gill of warm milk, and put it into a pound of flour ; make a light soft paste, and let it rise in a warm place for three hours. Take the yolks of four eggs, and dilute with a tablespoonful of lukewarm milk ; then add gradually half a pound of rice flour to the rising paste, and mix in 6o NATIONAL VIANDS the eggs and milk. When the paste is smooth introduce into it the four whipped whites of the eggs, and two tablespoonfuls of whipped cream

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