No. 3025 — Baba Made with Almond Milk
English historical translation of Molokhovets recipe No. 3025 from the 1901 Russian cookbook, retaining original methods and measures.
Make 3¾ glasses of almond milk from 1 pound (3 glasses) sweet almonds and ¼ pound bitter almonds. Add 4–5 glasses flour and 1 glass yeast mixture, mix and leave to rise.
Beat well with a wooden spatula. Add 2 glasses yolks and 1 glass whites beaten pale with 1 pound sugar, 1½ [unit not stated] melted butter, zest of 1 lemon and the remaining flour; beat the dough for another half hour. Stir in ½ pound seedless raisins and finely chopped bitter-orange peel.
Pour into a greased and breadcrumb-coated mould; once risen, bake in a hot oven for an hour. For six people use 1 glass sweet almonds, ¼ glass bitter almonds, 1¼ glasses milk, ⅓ glass yeast mixture, ⅔ glass yolks, ½ glass whites, ⅓ pound sugar, ½ glass melted butter, zest of ⅓ lemon, ½ glass raisins, orange peel and flour.