The 1901 Cookbook Archive
No. 1961 — Apple Plombière
English historical translation of Molokhovets recipe No. 1961 from the 1901 Russian cookbook, retaining original methods and measures.
Heat four yolks, three quarters glass sugar and one glass thin cream, stirring until thick but not boiling, then strain into a mould and freeze until half set.
Bake three or four apples and sieve; whip one and a half glasses thick cream.
Combine apple purée, whipped cream and half-frozen custard in a mould lined with sponge biscuits, then pack in ice and salt until firm.
To provide
4 yolks and ¾ glass sugar 1½ glasses thick cream | 1 glass thin cream and 3–4 apples Optional ½ pound sponge biscuits and salt for freezing |
Original source: Read Russian recipe No. 1961. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.