The 1901 Cookbook Archive
No. 3031 — Transparent Baba
English historical translation of Molokhovets recipe No. 3031 from the 1901 Russian cookbook, retaining original methods and measures.
For a baba about ¾ arshin high, beat 3 glasses yolks until pale, add 1½ glasses warm milk or cream and 4½ tablespoons yeast mixture, then strain.
Add 4½ lightly filled glasses flour and ¾ glass sifted sugar. Mix well and let rise a little, then beat with a wooden spatula and pour in ¾ glass warm melted butter. Stir, fill one-third of a buttered mould and, after rising, carefully bake in a hot oven for 1 hour.
Remove the finished baba carefully from the oven and turn it out of the mould. For six people use one-third of the quantities.
Original source: Read Russian recipe No. 3031. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.