The 1901 Cookbook Archive
No. 3211 — Ordinary Heated Paskha
English historical translation of Molokhovets recipe No. 3211 from the 1901 Russian cookbook, retaining original methods and measures.
Rub the freshest tvorog through a sieve. For 5 pounds, add 4 fresh eggs, 1 bottle cream, ¾ pound butter, sugar and salt.
Mix thoroughly in a small saucepan and heat on the stove. As soon as it reaches the point of boiling, or briefly boils, remove from the stove, set over ice and stir until cool.
Transfer to a mould, put under a press and keep on ice. The author serves it the next day.
Historical editorial note: Near-boiling and cooling descriptions in this period recipe are not substitutes for validated contemporary dairy and egg safety procedures.
Original source: Read Russian recipe No. 3211. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.