The 1901 Cookbook Archive
No. 3017 — Warsaw Baba
English historical translation of Molokhovets recipe No. 3017 from the 1901 Russian cookbook, retaining original methods and measures.
For a baba about ¾ arshin high, take ¼ garnetz (3 glasses) warm milk, 1 garnetz plus 1½ glasses flour, ¾ glass yeast mixture, 1½ glasses melted butter, 24 yolks, 14 beaten whites, 1 pound sugar, zest of 1 lemon, 15 bitter almonds, 1 glass of the finest raisins and salt.
Make a sponge from the flour, milk and yeast. Once risen, add the eggs, butter and remaining ingredients and beat as thoroughly as possible. Fill one-third of a mould, allow to rise and carefully bake in a hot oven for 1 hour.
Original source: Read Russian recipe No. 3017. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.