The 1901 Cookbook Archive
No. 1932 — Apple Cream Mould
English historical translation of Molokhovets recipe No. 1932 from the 1901 Russian cookbook, retaining original methods and measures.
Bake five Antonovka apples, sieve and mix with two egg whites and a glass fine sugar.
Beat in a cold place until very pale and thick enough to hold a standing spoon.
Optionally add lemon zest and juice or maraschino. Stir in a quarter glass gelatin solution, mould and chill over ice.
To provide
5 apples, about 1½ pounds 2 egg whites 1 glass sugar | 4 gelatin sheets 3 zolotnik isinglass 1 lemon and a small glass maraschino |
Historical editorial note: This historical dessert uses raw egg whites.
Original source: Read Russian recipe No. 1932. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.