No. 1673 — Toast with Prune Marmalade and Syrup
English historical translation of Molokhovets recipe No. 1673 from the 1901 Russian cookbook, retaining original methods and measures.
Rinse French prunes, bring to the boil in water, drain and pit. Cook until soft with cinnamon and a little water and rub through a sieve.
Boil a quarter glass sugar in half a glass water, add the prune purée and reduce until thick.
Brown slices of white bread on one side, or toast twelve to eighteen lightly buttered rusks. Spread prune marmalade on the toasted sides, sandwich in pairs, sprinkle with sugar and brown on both sides in the oven.
For serving the original crushes prune stones, boils them with additional prunes, sugar and water until reduced to one and a half glasses, then strains this syrup over the toast.