The 1901 Cookbook Archive
No. 1371 — Stewed Apples for Roast Meat
English historical translation of Molokhovets recipe No. 1371 from the 1901 Russian cookbook, retaining original methods and measures.
Core six to ten apples, peel and cut each into quarters.
Put in a saucepan with a spoonful of butter or roasting juices from meat, goose or duck, a little sugar and three or four spoonfuls of water.
Cover and stew until soft. Serve with roast beef, duck or goose.
Dried apples may be prepared in the same manner.
Original source: Read Russian recipe No. 1371. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.