The 1901 Cookbook Archive
No. 3214 — Sweet Cream Paskha
English historical translation of Molokhovets recipe No. 3214 from the 1901 Russian cookbook, retaining original methods and measures.
Boil 3 bottles cream, remove the froth into a separate cup and stir a sauce-spoonful of sour cream into the remaining cream. Bring to a boil again, skim any froth into the same cup, add another spoonful of sour cream and boil once more.
Stir the cream as it heats so that it does not scorch. When the whey separates, pour through a napkin, drain and press the curds onto a dish.
Add 1 glass sugar and flavour as desired with vanilla, cardamom, lemon zest or mace. Mix thoroughly and place into a mould under a press.
Original source: Read Russian recipe No. 3214. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.