The 1901 Cookbook Archive
No. 3022 — Baba with Cream and Unsalted Butter
English historical translation of Molokhovets recipe No. 3022 from the 1901 Russian cookbook, retaining original methods and measures.
Beat ¾ pound unsalted butter until white, adding 15 eggs one at a time. Pour in 2 glasses warm cream and add about 3–4 glasses flour to make a batter as thick as waffle batter.
Stir in ¾ glass sugar and ¾ glass yeast mixture, mix well and let rise. Beat again with a wooden spatula for about half an hour, transfer to a buttered and breadcrumb-coated mould and bake in a hot oven for 1 hour.
For six people halve the quantities: ⅜ pound butter, 7½ eggs, 1 glass cream, ⅜ glass sugar, ⅜ glass yeast mixture and 1½–2 glasses flour.
Original source: Read Russian recipe No. 3022. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.