The 1901 Cookbook Archive
No. 1589 — Mixed Dried Fruit Pie with Meringue
English historical translation of Molokhovets recipe No. 1589 from the 1901 Russian cookbook, retaining original methods and measures.
Take a deep plate of assorted figs, raisins, almonds, dried apricots, prunes and other dried fruit, a little of each.
Chop finely, put in a saucepan with a glass of wine and a little sugar, cover and simmer gently, bringing to the boil two or three times.
Transfer to a baking dish and cover with meringue made from four whipped whites and half a glass sugar.
Bake briefly until set.
To provide
Figs, raisins and almonds Dried apricots and prunes, 1½ Russian pounds in all | 1 glass wine and 6 whites ¾ glass sugar |
Historical editorial note: The supplies list six whites, while the method gives four.
Original source: Read Russian recipe No. 1589. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.