Blinni
A historical recipe from Allied Cookery, by Grace Clergue Harrison, Gertrude Clergue (1916).
A historical recipe
Allied Cookery: British, French, Italian, Belgian, Russian, by Grace Clergue Harrison, Gertrude Clergue (1916). Project Gutenberg eBook #44947.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Allied Cookery, by Grace Clergue Harrison, Gertrude Clergue (1916). Digitised by Project Gutenberg, eBook #44947 (https://www.gutenberg.org/ebooks/44947). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Russia. Associated with Russia by the source's category: Russian (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 2-1/2 cups of tepid milk
- 4 cups of flour
- 2 cups of warm milk
- 1 tablespoon of salt
Method
- Mix together 2-1/2 cups of tepid milk, 4 cups of flour with 1/2 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 1 tablespoon of salt.
- Fry like ordinary pan cakes.
- Serve very hot one on top of the other, well buttered.
- Blinni are spread with soured cream, and smoked salmon or caviare is usually served with them.