The 1901 Cookbook Archive
No. 3037 — Yeast Baba
English historical translation of Molokhovets recipe No. 3037 from the 1901 Russian cookbook, retaining original methods and measures.
Beat 20 yolks and 20 whole eggs with 1½ glasses warm milk. Strain into ¾ garnetz flour, add ½ glass thick yeast mixture and ½ teaspoon salt, and mix smooth. Leave in a warm place for half an hour.
Add 1½ glasses warm melted butter, 1 glass sifted sugar, a handful of seedless raisins and ⅛ pound finely crushed bitter almonds. Beat vigorously with a spatula and allow to rise.
Beat the dough again, pour into a mould, let rise once more and carefully put into the oven. For six people prepare one-quarter or one-third of the quantities.
Original source: Read Russian recipe No. 3037. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.