The 1901 Cookbook Archive
No. 2344 — Fresh Apple Soup
English historical translation of Molokhovets recipe No. 2344 from the 1901 Russian cookbook, retaining original methods and measures.
Peel sweet apples, quarter and core, and simmer in water with sugar, cinnamon and lemon zest.
Mix a full spoonful potato flour gradually with half a glass water, add to the simmering apples and boil while stirring.
Before serving one may add one to three glasses white table wine and juice of half a lemon.
Cook the apple peelings and cores separately and strain their cooking liquid into the soup just before serving.
To provide
12–15 apples, about 3 pounds Cinnamon ½ lemon | 1–3 glasses wine 1 heaped spoonful potato flour 1–2 glasses sugar |
Original source: Read Russian recipe No. 2344. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.