The 1901 Cookbook Archive
No. 1934 — Another Cooked-Apple Cream
English historical translation of Molokhovets recipe No. 1934 from the 1901 Russian cookbook, retaining original methods and measures.
Take one and a half pounds tart apples; leave the peel on when fresh but peel older fruit. Cut up and simmer in about two and a half glasses water until soft.
Sieve to obtain two glasses purée, cool and stir in three eighths pound fine sugar.
Add half a glass dissolved gelatin and beat over ice until pale and thick. Mould and chill.
To provide
1½ pounds apples and ⅔ glass sugar | 6 sheets white gelatin |
Original source: Read Russian recipe No. 1934. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.