The 1901 Cookbook Archive
No. 3005 — Tall Egg-Yolk Baba, Another Recipe
English historical translation of Molokhovets recipe No. 3005 from the 1901 Russian cookbook, retaining original methods and measures.
For a baba about ¾ arshin high, strain 60 yolks and mix them with ¼ garnetz of flour and ¾ glass of thick yeast mixture. Cover and leave to rise.
Add ¾ glass of sugar, ¾ glass of melted butter and some salt. Mix well and pour into a buttered mould. After it has risen slightly, bake in a hot oven, covering with paper. For six people prepare one-third of the stated quantity.
Original source: Read Russian recipe No. 3005. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.