Blinni
From Allied cookery, 1916
Blinni are spread with soured cream, and smoked salmon or caviare is usually served with them.
Presented as published in 1916. 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
As published
This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 32. The excerpt below is the record exactly as published.
BLINNI (Russian) fIDix together 2}^ cups of tepid milk, 4 cups of flour with ^2 a yeast cake and put in a warm place to rise 6 or 8 hours. One hour before cooking add 2 cups of warm milk and i tablespoon of salt
Cook this with the app: pantry check, scaling, and the assistant.