The 1901 Cookbook Archive
No. 3208 — Cream Paskha, Another Method
English historical translation of Molokhovets recipe No. 3208 from the 1901 Russian cookbook, retaining original methods and measures.
Bring 2 bottles fresh milk to the boil once and let cool until merely lukewarm. Add 1 bottle thick cream and leave in a warm room until it becomes sour milk, taking care not to let it overferment.
Put into an oven with low residual heat. As soon as the whey separates, transfer the curds to a napkin and hang in a cold icehouse to drain.
Turn onto a dish, salt to taste and mix in 2 raw eggs. Transfer once more into a damp napkin inside a mould and put under a press.
If the curds seem too sour, the author suggests doubling the raw eggs. Sugar and lemon zest may be added.
Historical editorial note: Spontaneous milk fermentation and use of raw eggs are described for historical documentation, not recommended as contemporary food handling.
Original source: Read Russian recipe No. 3208. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.