The 1901 Cookbook Archive
No. 1491 — Apple Pudding
English historical translation of Molokhovets recipe No. 1491 from the 1901 Russian cookbook, retaining original methods and measures.
Combine a quarter Russian pound of butter, four eggs, one third glass of sugar, 1⅓ glasses of grated white bread, lemon zest and two glasses of plain apple purée.
The purée can be made from fresh baked apples or cooked dried apples. Stir in a third glass of dried currants.
Mix well, tie in a buttered napkin, lower into boiling water and boil for an hour and a half.
To provide
⅜ Russian pound of butter 4 eggs and ⅓–½ glass of sugar 1⅛ glasses of grated bread | Zest of half a lemon 2 glasses apple purée or ¼ pound dried apples |
Historical editorial note: The ingredient table differs from the method in the butter and grated-bread amounts; both are preserved.
Original source: Read Russian recipe No. 1491. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.