The 1901 Cookbook Archive
No. 3210 — Almond Paskha
English historical translation of Molokhovets recipe No. 3210 from the 1901 Russian cookbook, retaining original methods and measures.
Press 3 pounds good fresh tvorog and rub through a fine sieve. Add 2 bottles thick cream and mix well, then transfer to a napkin and drain the whey.
Blanch and peel 2 cups sweet almonds and 10 bitter almonds; pound as finely as possible, gradually adding a little water so that the nuts do not turn oily.
When fully ground, add 1 glass fine sugar and work thoroughly. Sugar may be adjusted to taste. Combine everything, place in a paskha mould under a press and serve the following day.
Historical editorial note: Bitter almonds and the prolonged handling of fresh dairy require modern food-safety precautions; these are historical instructions.
Original source: Read Russian recipe No. 3210. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.