The 1901 Cookbook Archive
No. 190 — Fresh Apple Soup
Complete English translation of Molokhovets recipe No. 190 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Peel sweet apples, quarter each and remove the cores. Boil the apples in water with sugar, a piece of cinnamon and lemon zest.
Gradually stir in a heaped spoonful of potato starch diluted in ½ glass of cold water. Bring to the boil while stirring.
On serving, optionally add one to three glasses of white table wine and juice from ½ lemon. Boil the apple peels and cores separately; strain their cooking liquid into the soup just before serving.
To provide
12–15 apples, about 3 Russian pounds A piece of cinnamon and ½ lemon 1–3 glasses of wine | 1 heaped spoonful of potato starch 1–2 glasses of sugar |
Original source: Read the Russian recipe No. 190. The quantities and historical terminology of the 1901 book are retained. See the measurements guide; period preparation and storage methods are not modern food-safety instructions.