The 1901 Cookbook Archive
No. 1629 — Whole Apples Covered with Apple Meringue
English historical translation of Molokhovets recipe No. 1629 from the 1901 Russian cookbook, retaining original methods and measures.
Core and peel two pounds apples, blanch twice in water, drain and cool.
Fill the centres with finely pounded almonds mixed with raisins and sugar, or use jam, then arrange on a small deep dish.
Bake a further pound of apples and sieve while hot; mix the purée with half a glass sugar and beat with three egg whites until pale.
Pour this apple mixture over the filled apples and bake for half an hour.
To provide
3 Russian pounds apples ½ glass almonds and ½ glass raisins | Or 1 glass jam 1 glass sugar and 3 whites |
Original source: Read Russian recipe No. 1629. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.