The 1901 Cookbook Archive
No. 3206 — Cooked Easter Paskha
English historical translation of Molokhovets recipe No. 3206 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare paskha just as described in recipe No. 3204. Add 4–5 raw eggs, ½–1 glass sugar and, if desired, ½–1 glass good raisins. Mix and transfer to a small saucepan.
Heat on the stove until very hot, stirring continuously; the source permits bringing it just to a boil once. Continue stirring until cool, then put into a wooden mould and finish as before.
Historical editorial note: The period instruction to heat 'very hot' is not a measurable modern pasteurisation standard; fresh dairy and eggs require appropriate precautions.
Original source: Read Russian recipe No. 3206. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.