No. 3220 — Pink Raspberry Paskha
English historical translation of Molokhovets recipe No. 3220 from the 1901 Russian cookbook, retaining original methods and measures.
Take 2 pounds of the freshest pressed tvorog and mix with ½ pound of the finest raspberry preserves, removing excess syrup. Add about ½ glass sugar or more to taste and rub through a sieve.
Mix in 3 raw eggs, ¼ pound of the freshest butter and 2 or even 3 glasses of very fresh thick sour cream. Transfer to a small paskha mould lined with a thin napkin. Fold its ends over, place a board on top and weigh it down.
The preserves give a delicate pink colour and the aroma of raspberries. The author recommends small moulds, first because uncooked paskha spoils more quickly, and second so that several differently flavoured paskhas can be prepared.