The 1901 Cookbook Archive
No. 3034 — Yeast Baba with Whipped Yolks
English historical translation of Molokhovets recipe No. 3034 from the 1901 Russian cookbook, retaining original methods and measures.
To ¾ garnetz flour add 1½ glasses milk, ¾ glass yeast mixture, 15 whole eggs and 15 additional yolks. Set aside 7 whites in a cool place. Knead everything well and leave in warmth near the oven.
When the dough has risen slightly, mix in 1½ glasses melted butter, 1 glass sugar, 1¼ glasses finely chopped sweet almonds, ⅓ glass bitter almonds and 1¼ glasses raisins. Beat thoroughly and leave to rise until doubled.
Fold in the foam of the 7 reserved whites, pour into a buttered mould and let rise again before baking. For six people use one-third of the quantities.
Original source: Read Russian recipe No. 3034. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.