The 1901 Cookbook Archive
No. 3215 — Boiled Paskha
English historical translation of Molokhovets recipe No. 3215 from the 1901 Russian cookbook, retaining original methods and measures.
Beat together 4 glasses good fresh sour cream and 7 eggs. Gradually add 4 bottles whole milk, mixing thoroughly.
Cook, stirring constantly to avoid burning, until the whey separates. Pour through a napkin and allow to drain.
Rub the curds smooth on a dish. If desired add 1 cup sugar, a fragrance of choice and salt to taste. Pack into a mould and keep on ice until the whey stops draining.
Historical editorial note: This is a historic curdling process; modern food safety requires attention to verified temperatures and cooling.
Original source: Read Russian recipe No. 3215. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.