No. 1631 — Apples Stuffed with Fruit, Nuts and Custard
English historical translation of Molokhovets recipe No. 1631 from the 1901 Russian cookbook, retaining original methods and measures.
Core and peel six to eight apples and place in a sauté pan.
Finely chop another two apples with a spoonful of sugar, half a glass raisins, half a glass pounded sweet almonds and six or seven bitter almonds; stuff into the hollow apples, or simply fill with jam.
Add two or three spoonfuls water, sprinkle with sugar and bake.
Beat four or five yolks with two spoonfuls sugar and one and a half glasses cream. Add cinnamon, half a glass sifted rusks and four or five whipped whites.
Pour over the baked apples and return briefly to the oven.
To provide
8–10 apples and ½ glass raisins ½ glass sweet almonds 6–7 bitter almonds | Or 1 glass jam and ½ glass sugar 4–5 eggs and 1½ glasses cream ½ glass plain rusks and cinnamon |