The 1901 Cookbook Archive
No. 1595 — Sweet Sago Pie with Apples
English historical translation of Molokhovets recipe No. 1595 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare sago as in the general note. Peel and halve five apples, sprinkle with a quarter glass sugar, add half a glass syrup and stew gently.
Mix cooked sago with another quarter glass sugar, lemon zest or bitter almonds or a small glass of rum, and five whipped whites.
In a shallow tin or sturdy earthenware dish arrange a layer of sago, apples and a covering layer of sago.
Smooth, sprinkle with sugar and bake. Serve cherry syrup.
To provide
¾ glass sago and 2 glasses milk ½ glass fine sugar 5 whites | 1 small glass rum or 10 bitter almonds Or lemon zest and 5 large apples ¼ glass jam |
Historical editorial note: Unprocessed bitter almonds are toxic and should not be used.
Original source: Read Russian recipe No. 1595. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.