No. 3001 — Rum Baba
English historical translation of Molokhovets recipe No. 3001 from the 1901 Russian cookbook, retaining original methods and measures.
For six people, dissolve 3–4 zolotniks of dry yeast in ⅔ glass of warm milk. Make a sponge, cover and leave in a warm place. Once risen, beat vigorously with a wooden spatula, stir in ½ teaspoon of salt and add 12 whole eggs one by one.
Add ⅓ glass of sifted sugar, ½ pound of the best soft but unmelted butter and, if desired, a little lemon zest. Beat for as long as possible; cover and let rise again. Beat once more and pour into a buttered mould. When it has risen a little, bake for ½–¾ hour.
Meanwhile bring a sweet but thin syrup to the boil and add enough rum for a distinct aroma. Remove the baba from the oven and lay it on its side on a serving dish. When cool, pour the hot syrup over it; carefully turn it over once or twice to soak throughout, then stand it upright to dry slightly and transfer to a clean dish.
The ingredient list gives ⅔ glass milk, 3–5 zolotniks dry yeast, 1 pound flour, 12 eggs, ½ pound butter, ⅓ glass sugar and lemon zest. For the syrup: ¼ glass fine sugar, 1 glass water and 2–4 tablespoons rum.