The 1901 Cookbook Archive
No. 1592 — Fresh Blue Plum Pie
English historical translation of Molokhovets recipe No. 1592 from the 1901 Russian cookbook, retaining original methods and measures.
Drop forty large blue plums into boiling water, and when skins begin splitting, drain, peel and stone.
Put into a pan with cinnamon and a third glass sugar, cover and cook over high heat for no more than five minutes, without burning. Cool.
Cream six or seven yolks with half a glass sugar, beat in a spoonful of unsalted butter, sixteen ground bitter almonds and a glass pounded rusks.
Mix in the cooled plums and fold in six or seven whipped whites.
Put on a baking dish and bake. Serve with plum sauce No. 484.
To provide
40 plums, 16 rusks and 6–7 eggs ⅛ pound unsalted butter and cinnamon | 16 bitter almonds ⅔ glass sugar |
Historical editorial note: Unprocessed bitter almonds present a toxicity risk; they are retained only as a historical ingredient.
Original source: Read Russian recipe No. 1592. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.