The 1901 Cookbook Archive
No. 1874 — Apple Doughnuts Without Yeast
English historical translation of Molokhovets recipe No. 1874 from the 1901 Russian cookbook, retaining original methods and measures.
Peel and carefully core nine to twelve small apples, then fill the cavities with thick jam without syrup.
Cream six yolks with six teaspoons sugar, fold in six whipped whites, gradually adding six teaspoons flour.
Dip each whole apple in batter and fry in a mixture of butter and pork or goose fat until browned.
Lift with a slotted spoon, sprinkle with sugar and cinnamon, and serve with syrup or sabayon No. 490.
Historical editorial note: The supplies give nine to twelve apples, six eggs, six teaspoons each sugar and flour, about one and a half to two pounds frying fat and a glass syrup or sabayon.
Original source: Read Russian recipe No. 1874. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.