The 1901 Cookbook Archive
No. 3050 — Chocolate Baba with Rye Crumbs
English historical translation of Molokhovets recipe No. 3050 from the 1901 Russian cookbook, retaining original methods and measures.
Beat 30 yolks with 1½ pounds (3 glasses) sugar until pale. Gradually mix in 1 crushed and sifted vanilla pod and ¾ glass sifted rye rusks, stirring until smooth.
When the mixture has thickened and become white, add 1 pound grated chocolate and the foam of 30 beaten whites, sifting in about ⅓ glass potato flour. Pour into a mould and bake. For a smaller baba use one-third of the quantities.
Original source: Read Russian recipe No. 3050. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.