The 1901 Cookbook Archive
No. 1593 — Rice with Apples, Jam and Meringue
English historical translation of Molokhovets recipe No. 1593 from the 1901 Russian cookbook, retaining original methods and measures.
Cook one glass rice until fluffy as in the general note; add a spoonful of butter, half a glass sugar and cinnamon.
Butter and breadcrumb a dish and layer rice, finely chopped apples or pears lightly fried in butter with sugar and cinnamon, then rice again.
Smooth the top, spread with jam or marmalade, and cover with meringue from four whipped whites and half a glass sugar.
Bake briefly to brown.
To provide
3 glasses milk and 1 glass rice Cinnamon and 2 spoonfuls butter ¾ glass sugar and 6 apples | Or 8–12 pears or 20–30 plums ½ glass jam 4 whites |
Original source: Read Russian recipe No. 1593. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.