The 1901 Cookbook Archive
No. 3205 — Paskha with Whipped Cream
English historical translation of Molokhovets recipe No. 3205 from the 1901 Russian cookbook, retaining original methods and measures.
Press 7 pounds fresh, still moist tvorog, then rub through a sieve. Warm the butter slightly so that it can be beaten in a stone bowl with yolks and sifted sugar crushed with vanilla or lemon zest.
Combine with the tvorog, add thick whipped cream, mix and transfer to a paskha mould as usual.
The ingredient list gives 7 pounds tvorog, 1 pound sugar, 1 pound butter, 2–3 yolks, ½ bottle whipped cream, and either 1 vanilla pod or zest from 1 lemon.
To provide
7 pounds tvorog; 1 pound sugar. 1 pound butter; 2–3 yolks. | ½ bottle whipped cream. 1 vanilla pod or zest of 1 lemon. |
Historical editorial note: The historic preparation includes uncooked egg yolks and fresh dairy; it should not be treated as contemporary safe-storage guidance.
Original source: Read Russian recipe No. 3205. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.