The 1901 Cookbook Archive
No. 2049 — Arkas: Sweetened Curds with Raisins and Cream
English historical translation of Molokhovets recipe No. 2049 from the 1901 Russian cookbook, retaining original methods and measures.
For ten people beat soured milk, sour cream and eggs thoroughly, add milk, rinsed dried raisins and a little salt.
Bring to a boil while stirring until the milk curdles, then drain through a cloth to remove whey.
Mix the curds with sugar, tie the cloth and hang in a cool cellar until chilled.
Turn carefully onto a serving dish and pour over thick cream or sour cream whipped with sugar and cinnamon.
To provide
8 glasses milk 1 glass soured milk, ⅔ glass sour cream, ⅔ glass raisins, 5–6 eggs, ½ glass sugar 1 glass very thick cream or sour cream | ¼–⅓ glass sugar Cinnamon or vanilla |
Historical editorial note: Chill cooked dairy promptly under modern refrigeration, not by hanging in a cellar.
Original source: Read Russian recipe No. 2049. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.