The 1901 Cookbook Archive
No. 3219 — Pistachio Paskha
English historical translation of Molokhovets recipe No. 3219 from the 1901 Russian cookbook, retaining original methods and measures.
To 3 pounds fresh pressed tvorog rubbed through a fine sieve add 1 cup fine sugar crushed with vanilla, or sugar already scented with vanilla, and mix thoroughly.
Add 4 raw eggs, ½ pound butter and ½ pound good pistachios chopped as finely as small groats. Work everything together as thoroughly as possible.
Pour in 4 glasses thick cream, mix and set under a press.
Historical editorial note: This historical mixture contains raw eggs and dairy. It is not a modern validated safe preparation.
Original source: Read Russian recipe No. 3219. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.