The 1901 Cookbook Archive
No. 1848 — Shortcrust Prune Pie
English historical translation of Molokhovets recipe No. 1848 from the 1901 Russian cookbook, retaining original methods and measures.
Bake a thin shortcrust round with a raised edge using any dough Nos. 1825–1832.
Scald a pound prunes, cover, drain, pit and chop finely.
Make a thick syrup from a pound sugar and three quarters glass wine, add one pound peeled roughly pounded almonds, prunes, finely shredded lemon zest, a little cinnamon and cloves.
Stir over coals until lightly dried, cool and mix with six whipped whites.
Spread on the baked crust and return to the oven. Cool, glaze and decorate with fruit jelly or fruit.
Historical editorial note: A smaller six-person variant uses one fifth pound prunes, one third pound almonds, one third pound sugar, quarter glass wine and two whites. The printed pastry quantities in this variant are internally inconsistent.
Original source: Read Russian recipe No. 1848. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.