Paskha, Ordinary (Cooked, Second Recipe)
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt tvorog (curd cheese)
- fresh eggs
- bottle cream
- funt butter
- sugar
- salt
Instructions
- Sieve 5 funts freshest tvorog; mix in 4 eggs, 1 bottle cream, 3/4 funt butter, sugar and salt.
- Heat in a saucepan to boiling, then at once cool on ice, stirring until cold.
- Mold, press and keep on ice; eat the next day.