The 1901 Cookbook Archive
No. 1935 — Cream Mould from Dried Apples
English historical translation of Molokhovets recipe No. 1935 from the 1901 Russian cookbook, retaining original methods and measures.
Simmer a quarter pound high-quality dried apples in water until soft, sieve and measure one and a half glasses purée.
Mix with up to half a glass sugar according to sweetness and stir until somewhat pale and thick.
Whip one glass thick cream on ice, fold into apple purée and whisk in a quarter glass warm dissolved gelatin.
Mould and chill; lemon zest or half a small glass rum may be added.
To provide
½ glass fine sugar ¼ pound dried apples | 1 glass thick cream 6 sheets gelatin |
Original source: Read Russian recipe No. 1935. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.