The 1901 Cookbook Archive
No. 2569 — Stewed Apples for Roast Meat
English historical translation of Molokhovets recipe No. 2569 from the 1901 Russian cookbook, retaining original methods and measures.
Core 6–10 apples, peel them and cut each into four. Put in a saucepan with a tablespoon of butter, or a little gravy from a roast of meat, goose or duck.
Sprinkle lightly with sugar, add 3–4 tablespoons of water, cover and stew until soft. Serve with roast beef, duck or goose. Dried apples may be prepared in the same way.
Original source: Read Russian recipe No. 2569. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.