The 1901 Cookbook Archive
No. 2443 — Sauce from Apple Peels and Cores for Puddings
English historical translation of Molokhovets recipe No. 2443 from the 1901 Russian cookbook, retaining original methods and measures.
When making apple fritters or an apple pudding, save the removed peels and cores, rinse them and cook them until soft in 2–3 glasses of water with 1 vershok of cinnamon. Strain, add ½ glass of sugar and ½ glass of cranberry drink, and bring to the boil. Thicken with ½ tablespoon of potato flour diluted in cold water; boil once more and serve. If lumps remain, strain the sauce again.
Original source: Read Russian recipe No. 2443. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.