The 1901 Cookbook Archive
No. 1850 — Inexpensive Sweet Black-Bread Rusk Pie
English historical translation of Molokhovets recipe No. 1850 from the 1901 Russian cookbook, retaining original methods and measures.
Take one and a half glasses sifted dark-bread rusks and a glass sugar.
Butter a sauté pan and scatter a layer of rusks over the bottom, then add sliced apples and sugar; repeat layers, finishing with rusks and sugar.
Bake for at least an hour in a moderately heated oven, then turn onto a dish.
From one pound apples reserve a quarter to cook with a quarter pound sugar into thick apple jam. Once the cake has cooled, cover with this jam.
For a richer cake rub an eighth pound fresh butter into the rusks before layering.
Original source: Read Russian recipe No. 1850. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.