The 1901 Cookbook Archive
No. 3217 — Royal Paskha, Another Method
English historical translation of Molokhovets recipe No. 3217 from the 1901 Russian cookbook, retaining original methods and measures.
Take 2 bottles thick cream, 10 raw eggs and 4 glasses sour cream. Mix the eggs with sour cream first, then gradually thin with cream. When thoroughly combined, pour into a saucepan.
Boil while stirring continuously until the whey begins to separate. Pour into a napkin and allow to drain in a cold place.
Turn the curds onto a dish and rub smooth, or press through a sieve. Add 1 cup fine sugar pounded with ½ vershok vanilla, mix thoroughly and transfer to a paskha mould under a press.
Original source: Read Russian recipe No. 3217. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.