The 1901 Cookbook Archive
No. 1674 — Toast with Apricot Marmalade and Madeira
English historical translation of Molokhovets recipe No. 1674 from the 1901 Russian cookbook, retaining original methods and measures.
Butter twelve to eighteen thick, oblong sugar rusks and brown in the oven.
Half an hour before serving pour over the hot rusks a thin purée cooked from six to eight apricots, half a glass sugar and a little water, flavoured with a small glass Madeira or rum.
Original source: Read Russian recipe No. 1674. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.