The 1901 Cookbook Archive
No. 3207 — Cream Paskha
English historical translation of Molokhovets recipe No. 3207 from the 1901 Russian cookbook, retaining original methods and measures.
Mix 5 cups thick cream, 5 cups of the freshest sour cream and 2 cups fresh milk. Set in an oven at gentle residual heat for about ten hours, during which the mixture should curdle.
Pour into a napkin and allow the whey to drain in a cold place. Salt the curds to taste, add 1 raw egg and rub thoroughly in a bowl until smooth.
Line a mould with the napkin, transfer the mixture and put under a press. Add sugar to taste.
This makes one small mould. For a large mould the source specifies 30 cups cream, 30 cups sour cream, 12 cups milk, 6 eggs and sugar.
Historical editorial note: Ten hours at unspecified warmth and the subsequent addition of raw egg are historical practices, not a safe modern dairy-production procedure.
Original source: Read Russian recipe No. 3207. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.