The 1901 Cookbook Archive
No. 3204 — Ordinary Pressed Easter Paskha
English historical translation of Molokhovets recipe No. 3204 from the 1901 Russian cookbook, retaining original methods and measures.
For a medium-sized mould, take 7 pounds fresh, moist tvorog. Put under a press for 10–12 hours, then rub through a sieve.
Add 1 glass of the freshest sour cream, ½ pound very fresh butter, 2 teaspoons salt, and about ½ glass sugar or more to taste. Mix thoroughly until no lumps remain.
Transfer to a wooden mould lined with a thin clean napkin, set a board and heavy stone on top and, after a day, carefully turn out onto a dish.
The tvorog may be flavoured with vanilla ground with sugar, lemon zest, finely crushed almonds or raisins.
Historical editorial note: The prolonged handling and storage of fresh dairy in this historical recipe must not be taken as modern food-safety guidance.
Original source: Read Russian recipe No. 3204. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.