The 1901 Cookbook Archive
No. 2345 — Dried-Fruit Soup with Apples, Prunes, Raisins and Apricots
English historical translation of Molokhovets recipe No. 2345 from the 1901 Russian cookbook, retaining original methods and measures.
Mix one and a third to two pounds assorted dried apples, prunes, sultanas, dried apricots and pears in proportions to taste, and wash thoroughly.
Simmer with sugar, cinnamon and lemon zest.
Dilute a spoonful potato flour in half a glass cranberry drink, add to soup and boil.
Optionally pour in wine shortly before serving and bring to a boil again.
To provide
1½–2 pounds assorted dried fruit Cinnamon, about 2 vershoks, and ½ lemon 1 spoonful potato starch | ¼–½ pound sugar Optional ½–1 glass wine 1 glass cranberry drink |
Historical editorial note: The table and directions use slightly different total weights of dried fruit.
Original source: Read Russian recipe No. 2345. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.