Moscow: Narodnyi komissariat pishchevoi promyshlennosti SSSR, 1939. Item #1606
144 pp. 23x15,5 cm. In original cardboards. Binding rubbed, bumped and soiled, pale water stains, pencil marks, signature on t.p., no front flyleaf. Otherwise good.
Official publication. No printrun indicated.
An early set of recipe standards for Caucasian, Central Asian and Jewish desserts that were mass-produced in the USSR. Before 1917, such sweets were produced mainly by craftsmen at their small workshops in corresponding regions. After the Revolution, the country was replacing private workshops based on the use of manual labor by large state factories based on the use of machine labor. Official collections of recipes began to come out in 1937-1939. The multinational USSR sought to unify names of eastern sweets. This was important, since various ethnic groups called completely different desserts by one word as shcherbet/sherbet/sorbet, etc. Also, state production standards [GOSTs] were developed. Major centers of industrial production were located in “native” republics. Thus, Azerbaijan and Armenia were the largest Soviet regions producing flour eastern desserts. Although, tons of widespread halva were released at factories located throughout the country. The great diversity didn’t include all the sweets that historically existed in countries of the Middle East, as well as Japanese, Chinese, Indian and so on desserts. Not surprisingly, over the time Moscow factories generated candies “A Union Oyla” alongside historical versions of the oyla made of raisins, apricots, apples or figs.
This collection is divided into three sections: 146 recipe patterns for eastern sweets, 24 dessert recipes of Ashkenazi Jews, and 46 products of a cooperative of disabled people, including caramel candies and soya cakes. Each recipe contains a short dessert description and notes how many pieces were in a kilogram and how it was supposed to sell a dessert in stores (by weight or piece).
In the USSR, there was a tendency to replace hard-to-find ingredients with more affordable ones (for example, peanuts instead of pistachios). At the same time, GOSTs strictly limited the use of dubious additives. All valid alternatives are listed at the end of the book.
Not found in Worldcat.