The 1901 Cookbook Archive
No. 1625 — Apples with Jam, Sabayon or Milk Sauce
English historical translation of Molokhovets recipe No. 1625 from the 1901 Russian cookbook, retaining original methods and measures.
Core and peel three Russian pounds, about eight to twelve sweet apples, and gently poach in a small amount of boiling water with a quarter glass sugar until tender but still whole.
Drain in a sieve, fill their centres with jam and arrange on a dish.
Pour over sabayon No. 490 or milk sauce No. 488.
To provide
8–12 apples, about 3 Russian pounds ¼ glass sugar and 1 glass jam | Sabayon No. 490 Or milk sauce No. 488 |
Original source: Read Russian recipe No. 1625. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.