No. 1620 — Rice with Poached Apples
English historical translation of Molokhovets recipe No. 1620 from the 1901 Russian cookbook, retaining original methods and measures.
Core and peel one and a half Russian pounds of tart apples, rub with lemon and slice. Poach in syrup made from one glass of water and half a glass of sugar.
Blanch one glass of rice in boiling water, drain and rinse cold. Add three glasses of cream or whole milk and a quarter vershok vanilla and cook gently until tender.
Stir in one spoonful of butter and a quarter glass of sugar. Serve the rice on a dish with the apples on top and some apple syrup poured around; offer additional sugar separately.
To provide
1½ Russian pounds apples and 1 glass rice 3 glasses cream or milk ¼ vershok vanilla and ⅛ pound butter | ½ glass sugar, about ¼ Russian pound Optional ¼–½ glass redcurrant jelly |