The 1901 Cookbook Archive
No. 1623 — Apples Stuffed with Almond Paste, with Almond Milk
English historical translation of Molokhovets recipe No. 1623 from the 1901 Russian cookbook, retaining original methods and measures.
Core and peel three Russian pounds, about twelve apples, and fill with almond paste and sugar left over from preparing almond milk.
Add two or three spoonfuls of water, bake in a sauté pan while sprinkling with sugar, then pour almond milk over when serving.
To provide
3 Russian pounds apples, ¼–½ pound sweet almonds, 1 glass sugar |
Original source: Read Russian recipe No. 1623. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.