No. 3042 — Rye-Breadcrumb Baba
English historical translation of Molokhovets recipe No. 3042 from the 1901 Russian cookbook, retaining original methods and measures.
Beat 30 yolks with 1 pound sugar until white. Add 3 zolotniks ground sifted cinnamon, 1½ zolotniks cloves, 1½ zolotniks star anise, ¾ glass sifted dry rye-bread crumbs and 2 tablespoons fine wheat flour. Mix until smooth.
Gently fold in the foam of 30 beaten whites, then transfer to a pan or mould buttered and sprinkled with rye-bread crumbs. Fill three-quarters of the mould and bake for 1½ hours.
At the end, ¼ pound chocolate may be added; if so, omit the fine wheat flour. To make the rye crumbs, cut clean dark rye bread into pieces, dry without burning, pound and sift. For six people use one-third of the quantity.