The 1901 Cookbook Archive
No. 3047 — Sweet-and-Sour Bread Baba
English historical translation of Molokhovets recipe No. 3047 from the 1901 Russian cookbook, retaining original methods and measures.
Slice sweet-and-sour bread thinly and trim away the crust. Soak the slices in Muscat-Lunel wine, then dry them in a gentle oven until browned; pound and sift into crumbs.
Beat 10 yolks with 1 glass sugar until white. Add ½ teaspoon crushed cardamom, ¼ pound finely chopped candied orange, and ¼ pound (⅔ glass) of the pounded, sifted crumbs. Stir thoroughly, fold in 10 beaten whites, pour into a mould and bake.
Historical editorial note: Muscat-Lunel is a historic Muscat wine. The recipe documents a period preparation and does not prescribe alcohol use or modern storage times.
Original source: Read Russian recipe No. 3047. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.